For the garnish: celery, lemon wedge, olive, cocktail onion (use cocktail picks if desired)
Instructions
If time allows, chill the tomato juice and alcohol. Shake the tomato juice before pouring.
For spicy only: Slice the jalapeño pepper into thin slices. If you prefer a more subtle heat, remove the seeds. (Wash your hands well afterward.)
In a large cocktail shaker, combine the tomato juice, lemon juice, Worcestershire sauce, horseradish, Tabasco, celery salt and black pepper (and jalapeno slices if making the spicy variation). Shake well to combine (without ice). Strain into a quart mason jar or small pitcher.
Optional: If time, chill at least 1 hour or overnight for the best flavor. (Or, make ahead and store up to 1 week.) But you also can serve right away!
To serve, on a plate place a mixture of roughly half kosher salt and half Old Bay seasoning (or celery salt). Cut a notch in a lemon wedge, then run it around the rim of a glass. Dip the edge of the rim into a plate of salt.
To each glass, add 2 ounces (1/4 cup) of alcohol (or omit for virgin) and 1/2 cup of Bloody Mary mix and stir gently to combine. Fill the glass with ice and add the garnishes.