If using a salted rim, run a lemon wedge around the rim of a rocks glass and dip the rim into coarse salt to coat. Fill the glass with ice cubes and set aside.

Combine ingredients

In a mixing glass or shaker filled with ice, add 2 oz Finlandia Vodka, 4 oz tomato juice, 0.5 oz fresh lemon juice, and 0.5 oz savory makhani sauce. Add 0.5 tsp Worcestershire sauce, 0.25 tsp soy sauce, 3 drops hot sauce, 2 turns freshly ground black pepper, 0.25 tsp smoked paprika, and 0.25 tsp celery salt.

Mix

Stir the mixture gently with a bar spoon for 15–20 seconds to chill and lightly dilute. Do not vigorously shake; the goal is to integrate the makhani sauce smoothly without aerating the tomato base.

Taste and adjust

Taste a small amount and adjust seasoning if needed: more hot sauce for heat, a touch more lemon for brightness, or an extra 0.25 oz makhani sauce for a richer savory/tomato-butter note.

Strain and serve

Strain the mixed cocktail over the prepared rocks glass filled with fresh ice. Top with an optional light dusting of smoked paprika and a final grind of black pepper.

Garnish

Garnish the cocktail with a celery stalk and a lemon wheel. Spear a pickled green bean or olive on a cocktail pick and rest it across the glass or place it alongside the celery. Serve immediately.