Pour the tablespoon of coarse salt (or celery salt) onto a small plate and mix with the 1/2 teaspoon coarse ground black pepper. Run 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 the glass aside.

Fill the rimmed glass with ice cubes and set aside while you mix the cocktail so it stays chilled.

Mix the Bloody Mary

In a cocktail shaker (or a large mixing glass) add 2 oz vodka, 4 oz tomato juice, 1/2 oz freshly squeezed lemon juice (juice from the lemon wedge), 2 tsp Worcestershire sauce, 1/2 tsp prepared horseradish, 3 dashes hot sauce, 1 tsp celery salt, 1 tsp freshly ground black pepper, and 1/4 tsp smoked paprika if using.

Fill the shaker or mixing glass with a handful of ice (do not overfill). Secure the shaker lid and roll or gently shake the mixture 6–8 seconds to chill and combine. Rolling (passing back and forth between two containers) will mix without over-diluting; a brief vigorous shake is acceptable if you prefer a slightly frothier texture.

Strain the mixture into the prepared ice-filled glass.

Garnish and Serve

Garnish with the celery stalk (place it in the glass), and add any optional garnishes such as a pickled green bean, olive, cherry tomato, or cocktail shrimp on a skewer. Squeeze a small wedge of lemon over the drink and drop the wedge in if desired.

Serve immediately with a straw. Taste and adjust seasoning: additional hot sauce, Worcestershire, or celery salt can be added to suit individual preference.