Run the lemon wedge around the outside rim (top edge) of a rocks glass, then dip the rim into a shallow plate mixed with celery salt and coarse black pepper to coat evenly. Set the glass aside.

Fill the prepared rocks glass with fresh ice and set aside while you build the cocktail.

Mix Cocktail

In a mixing glass or shaker (no need to hard shake), add the Finlandia vodka, tomato juice, savoury makhani sauce, fresh lemon juice, Worcestershire sauce, prepared horseradish, hot sauce, smoked paprika, ground cumin, black pepper and sea salt.

Fill the mixing glass with ice and gently stir the mixture for 20–30 seconds to chill thoroughly and slightly dilute — stirring keeps the texture silky and integrates the makhani sauce.

Taste and adjust: add another 1–2 drops of hot sauce if you prefer more heat, or an extra 0.25 tsp Worcestershire for umami. If the makhani makes the blend too thick, add 0.25–0.5 oz tomato juice to thin.

Assemble & Garnish

Strain the chilled mixture into the prepared rocks glass over the ice already in the glass, leaving about 1/4 inch of headspace.

Garnish by skewering the pickled okra (or cornichon) and cherry tomato on a short cocktail pick and resting it across the glass rim. Add the celery stalk into the drink for stirring and aroma. Place the lemon wedge on the rim or beside the glass.

Serve immediately with a small spoon or swizzle stick. Encourage the guest to stir the garnish in to incorporate any flavours that collect on top.