In a large serving pitcher, whisk together Clamato, vodka, lemon juice, Worchestershire sauce, horseradish, celery salt, pepper, and hot sauce. Cover and refrigerate until flavors meld, about 2 hours.
Stir bloody marys to recombine and serve over ice in chilled collins glasses. Garnish with a stalk of celery and other items as desired.
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Notes
Clamato or tomato juice: Personally, I love the little extra umami flavor of Clamato which is made with a hint of clam juice. If that's not your thing, go straight-up tomato juice.
Vodka: The best vodka for Bloody Marys is the one you like. No need to buy the fanciest, most top-shelf vodka here; the bold tomato mix will overpower it. However, that doesn't mean that you can't use a pepper-infused vodka for a little kick!
Celery salt: You make homemade celery salt (from leftover celery leaves) or use store-bought.
Hot sauce: Optional depending on your need for heat. I prefer Cholula.
Garnishes: Classic garnishes for a Bloody Mary are typically celery ribs, green olives, maybe an extra lemon or lime wedge. But I like to add heartier stuff, too: beef sticks (soaked in vodka if you have time), a skewer of cheese, pickled garlic, and dilly beans.
Bacon and Eggs Bloody Mary: Bring this brunch cocktail to its full potential by loading it up with cooked bacon and deviled eggs!