On a small plate, combine kosher salt and ground dried red chili. Rub the lime wedge around the outside rim of a highball or Collins glass, then dip the rim into the salt-chili mixture to coat evenly.

Place a celery stalk and optional pickled vegetable in the prepared glass for garnish. Reserve the glass.

Cocktail Preparation

In a cocktail shaker or mixing glass, add the red curry paste and tamarind paste. Add the fresh lime juice and a splash (about 1 tablespoon) of the tomato juice. Use a spoon to thoroughly dissolve and emulsify the pastes into the small amount of liquid so they incorporate smoothly.

Add the remaining tomato juice, vodka, Worcestershire sauce, hot sauce, white pepper, and sea salt to the shaker. Fill the shaker with ice until about 3/4 full.

Shake vigorously for 10–12 seconds to chill and slightly dilute the mixture. If you prefer a slightly textured drink, stir gently instead of shaking.

Fill the prepared glass with fresh ice. Strain the shaken cocktail into the glass over the ice. Taste and adjust seasoning: add more hot sauce for heat, more tamarind (dissolved in a teaspoon of warm water) for tang, or an extra pinch of white pepper for aroma.

Garnish with the celery stalk, lime wedge on the rim, and optional pickled green bean or cucumber spear. Serve immediately.