Virgin Mary

Thoroughly chill four tall highball or collins glasses in the freezer for at least ten minutes so the cocktail stays cold longer after pouring and the ice does not melt too quickly.

Wash the lemon, cut one into four slices for garnish, and squeeze the juice from the rest, straining it through a fine sieve so no pulp or seeds get into the cocktail.

Pour the chilled tomato juice into a large pitcher or jug, add the freshly squeezed lemon juice and Worcestershire sauce, and stir thoroughly with a long bar spoon.

Add Tabasco, finely grated fresh horseradish, celery salt, and a pinch of freshly ground black pepper, then stir thoroughly again and taste. adjust the heat with more Tabasco or salt to your liking.

Fill each chilled glass with a full handful of ice cubes and carefully pour the prepared mixture to the rim, ensuring each serving has a balanced flavor and the ice does not shatter.

Garnish each glass with a fresh celery stalk tucked into the ice, place a lemon slice on the rim, and thread two green olives onto a cocktail pick laid across the top of the glass.

Serve immediately, ideally with a bottle of Tabasco and Worcestershire sauce on the table so each guest can adjust the heat exactly to their taste.