Place kosher or celery salt and coarse black pepper on a small plate and mix. Rub the lemon wedge around the outer rim of a highball or pint glass, then dip the rim into the salt-pepper mixture to coat evenly. Set glass aside.

Fill the prepared glass with ice to chill while you mix the cocktail.

Mixing the Cocktail

In a cocktail shaker or mixing glass, add 1 cup lightly salted ice (or regular ice if you prefer less dilution). Pour in 6 oz tomato juice, 0.5 tsp Worcestershire sauce, 0.5 tsp prepared horseradish, 0.5 oz fresh lemon juice, 0.25 oz fresh lime juice, 3 dashes hot sauce, 0.25 tsp celery salt and 1/8 tsp smoked paprika if using.

Add the spirit: choose 1.5 oz vodka for a TAO Bloody Mary or 1.5 oz reposado tequila for a TAO Bloody Maria. If preparing multiple drinks, scale spirits and tomato juice proportionally.

Cover the shaker and roll or gently invert the shaker back and forth 6–8 times to combine without over-aerating. Alternatively, stir with a bar spoon for 15–20 seconds. This minimizes foam and keeps the texture silky.

Taste and adjust seasoning: add another dash of hot sauce for heat, up to 0.25 tsp extra horseradish for a bigger bite, or a pinch more celery salt or lemon juice to brighten as desired.

Assemble & Garnish

Discard the ice from the chilled glass and fill with fresh ice if desired. Strain the mixed cocktail into the prepared glass over the ice.

Garnish: place a celery stalk in the glass. Skewer a cornichon or dill pickle spear, two cherry tomatoes, two olives and a cooked bacon strip (if using) on a cocktail pick and rest across the rim. Squeeze the reserved lemon wedge over the drink and drop it in.

Serve immediately with a straw and a small spoon (for heavier garnishes).