Add tomato juice, lemon juice, lime juice, Worcestershire, horseradish and garlic to food processor or blender. Process until smooth and combined. Season to taste with sea salt and freshly ground black pepper (I used just under 1 teaspoon of salt), pulsing to incorporate. Transfer to a pitcher and set aside.

To make the cocktail, have three glasses ready, all the same size. One glass will be used to serve, the other two glasses will be used to "shake" the cocktail.

Place a tablespoon or so of kosher salt on a small plate. Run a lemon wedge around the glass to wet the rim. Dip the rim of the serving glass in the kosher salt and move around to coat evenly. Set aside.

Fill one of the remaining glasses completely with ice. Add desired ratio of vodka and bloody mary mix. I filled my glass ⅓ with vodka and ⅔ with bloody mary mix. Carefully, slide the drink back and forth several times between the two "shaking" glasses. This will mix and chill your cocktail.