I can’t say that this is an official “Wisconsin” Bloody Mary recipe, but I find that it closely resembles the simple refined taste of a Bloody Mary you might find at the Mars Cheese Castle in Kenosha, Wisconsin, as well as old time supper clubs. The measurements are just eye-balled because everyone likes their Bloody a little different, and I never make it the same way twice. The secret really is in what ingredients you use, especially the pickle juice*.
First, get some lime and run it around the ring of the glass and then dip the glass mouth on a plate with celery salt (like a margarita!). I then generally first add the amount of vodka I want (¼ of a glass ... or more). My glass size tends to be a 16oz mason jar or smaller. Then I add in a small spoonful of minced garlic, a teaspoon or so of dijon mustard, a few shakes of Worcestershire sauce until the mixture looks like a nice shade of light brown, and a 1-to-2-second pour of pickle juice.
Mix that all up, then add in as much spicy V8 mix and a dab more of celery salt until it meets your taste expectations. I prefer the Bloody to be on the darker red/brown side, so then I just keep adding a little here and there of the other ingredients (especially the Worcestershire sauce) until it tastes like a fantastic Bloody Mary and not like spicy V8.
*Pickle juice is the key ingredient to making a Bloody taste authentic. To step it up a notch, get a jar of some kind of pickled vegetable, a.k.a. swizzle stick (green beans, asparagus, etc.). I will often use the pickled juice from this jar and then top the Bloody off with two pickled asparagus.
P.S. I’m not a fan of making your Bloody Mary into a meal ... thus the simplicity of this recipe.