On a small plate combine 2 tsp celery salt and 2 tsp coarse sea salt. Run a lemon or lime wedge around the outside rim of each serving glass, then dip the glass rim into the salt mixture and twist to coat. Set glasses aside.

Make Bloody Mary Mix

Combine base ingredients

In a large pitcher or container, pour 6 cups tomato juice. Add 1 tablespoon prepared horseradish, 2 teaspoons Worcestershire sauce, 2 tablespoons fresh lemon juice and 1 tablespoon fresh lime juice. Stir to combine.

Season the mix

Add 1 teaspoon hot sauce (adjust to taste), 1 teaspoon celery salt, 1 teaspoon smoked paprika, 1 teaspoon sea salt, 1 teaspoon granulated sugar and 1/2 teaspoon freshly cracked black pepper. Whisk thoroughly until sugar dissolves and seasoning distributes evenly.

Chill and marry flavors

Cover the pitcher and refrigerate for at least 30 minutes (up to 24 hours) to allow flavors to meld. Taste after chilling and adjust seasoning: add more hot sauce for heat, more horseradish for bite, or more lemon/lime for brightness.

Optional: strain

If you prefer an extra-smooth mix, strain the mixture through a fine-mesh sieve into a clean pitcher to remove any pulp or coarse horseradish bits.

Assemble Cocktails

Fill glass

Fill each prepared glass with ice (about 4-6 large cubes).

Build the drink

Pour 1.5 oz vodka over the ice, then add 5 oz Bloody Mary mix. Gently stir once or twice with a bar spoon to combine.

Garnish and finish

Garnish with a celery stalk, a lemon wedge on the rim, and two green olives on a pick. For a savory treat, add a strip of crispy bacon. Serve immediately with a straw and an extra dash of hot sauce or freshly cracked black pepper to taste.