Combine all ingredients with 1/3 cup (80ml) chilled water and a pinch of salt flakes in a blender and whiz until smooth. Divide extra ice among tall glasses and pour over cocktail. Thread pickled chillies onto a skewer and place on top of cocktail. Add a celery stalk, drizzle with extra Tabasco, if using, and scatter with a pinch of freshly ground black pepper.