Choose a highball or large Collins glass (12–16 oz). Run the lime wedge around the rim of the glass to moisten. On a small plate combine the celery salt and flaky sea salt. Dip the moistened rim into the salt mixture to coat evenly. Set the glass aside.

Add ice

Fill the rimmed glass with ice cubes until about three-quarters full. This chills the drink and helps with dilution control.

Mix the cocktail

In the iced glass (or in a shaker filled with ice if you prefer a slightly more diluted, chilled mix), pour 2 oz vodka, 4 oz Clamato juice, 2 tsp Worcestershire sauce, 4 dashes hot sauce, 1/2 oz freshly squeezed lime juice, 1/4 tsp celery salt, and a pinch of freshly ground black pepper. If using a shaker, cap and gently roll or briefly shake (4–6 seconds) to combine and chill; if mixing in the glass, stir gently with a bar spoon until combined (about 10–15 seconds).

Taste and adjust

Taste the cocktail and adjust seasoning if needed: add another dash of hot sauce for heat, up to 1/2 tsp more Worcestershire for savoriness, or an extra 1/4 oz lime for brightness. Stir once more after adjusting.

Garnish and serve

Finish by adding a celery stalk upright in the glass. Add optional garnishes like a cooked shrimp on the rim, a strip of crisp bacon, or a pickled bean depending on preference. Serve immediately with a straw or stirrer.