The New York School of Bartending's Bloody Mary

1 oz. to 1½ oz. (30-45 ml) vodka in a highball glass filled with ice
Fill glass with tomato juice
1 dash celery salt
1 dash ground black pepper
1 dash Tabasco sauce
2-4 dashes Worcestershire sauce
1/8 tsp. horseradish (pure, never creamed)
Dash of lemon or lime juice

Garnish with celery stalk.