Chill a highball or pint glass in the freezer for a few minutes or fill with ice water while you prepare the cocktail. When ready, discard ice water and blot glass dry if necessary.

Rim the glass (optional)

Moisten the rim of the chilled glass with the lemon wedge, then dip the rim lightly into coarse black pepper to coat. Set the glass aside.

Build the cocktail

Fill a cocktail shaker or mixing glass with ice. Add 2 oz vodka, 3 oz Clamato, 0.5 oz cornichon juice, 0.25 tsp Worcestershire sauce, 0.25 oz fresh lemon juice, 0.25 tsp celery salt, and 1 tsp coarsely cracked black pepper.

Mix and chill

Stir the mixture vigorously with a bar spoon for about 20–30 seconds (or shake very gently for 5–7 seconds if you prefer a slightly frothy texture). The goal is to chill and dilute slightly without over-aerating the Clamato.

Serve

Fill the chilled glass with fresh ice. Strain the cocktail mixture into the prepared glass over the ice. Give it one gentle stir to integrate.

Garnish

Skewer two cornichons onto the cocktail pick and rest the pick across the top of the glass or leave it standing upright. Optionally squeeze the remaining lemon wedge over the drink and drop it in as an extra accent.

Finish with a light sprinkle of coarsely cracked black pepper on the surface of the cocktail to emphasize the peppery note.