To make a classic Bloody Mary cocktail, mix 2 ounces of vodka, 1 ounce of lime juice, 4 ounces of tomato juice, and 3 to 4 dashes of Worcestershire sauce into a cocktail shaker. Blend the mixture by pouring the liquid back and forth between the shaker’s two halves.
To serve the drink, fill up a highball glass with ice, and strain the mixture over it. Add hot pepper sauce and horseradish sauce to taste. Garnish the glass with a wedge of lemon or lime, and a tender celery stick.
For a more modern version of the Bloody Mary cocktail, add six peeled and diced tomatoes, 6 tablespoons of freshly squeezed lime, 2 tablespoons of Worcestershire sauce, 2 teaspoons of kosher salt, and 2 teaspoons of extra spicy horseradish, along with 2 teaspoons of freshly ground black pepper into a blender. Puree until smooth, then chill in the fridge for at least an hour.
On a small shallow dish, mix 1 part finely ground black pepper with 3 parts sea salt. Run a lime wedge over the rim of each serving glass, and then dip the rims into the mixture. Fill each glass with ice, 1 to 2 ounces of vodka, and about two-thirds of the blended Bloody Mary mixture.