That guitar is coming along nicely - much better than I pictured when I saw "SHELL PINK" in giant letters.

I am also amazed at how fast this project is moving along.
What's the plan for the neck - color-wise? Are you planning on any stain or simply oiling the neck? (BTW, I don't remember you mentioning the neck finish, but if you did and I missed/forgot, please forgive the redundant question.) Do you have a preference on tuners?
As for imitating or altering my style to blend with or imitate another instrument, that all comes down to effects and technology for me. In the late 1980s when midi was readily available for guitarists in studios I started tinkering with one of the only sounds possible then - the Japanese wood flute. It had a lot of lag time between plucking and the sound so I had to anticipate which forced a very simple melody. I've also always been a fan of "reverse reverb" or attack-free "swelling" sounds effects and they keep getting better as time goes by so I have more fun with them. That's another that used to require a great deal of anticipation, but the lag time is nearly gone in modern effects.
Logically, if I am going to emulate or imitate a sound or instrument, it is going to be an electric violin. When you can get the required sustain (my S-500 is almost capable on its own) to go from long note to long note without a taper in the volume, it just feels really good to me. But all of these things alter the style of music or lead that I will play because it changes what you can do with the guitar, which in turn changes the way you think or plan out what the next note(s) or phrase is going to be. I might add that if there is a good horn section or even one good trumpet or tenor sax player, I'm laying way back simply because those are far more rare sounds these days than anything I can generate.
Now this is a throwback sort of to Tuesday/Wednesday food topics, but since you keep mentioning curry, and you are bold enough to try a pink guitar, I'm going to share a simple, yet odd-sounding baked potato recipe. I got so tired of the usual "fixings" that I came up with this. Take about one average sized clove of raw garlic and chop it as finely as you can (no, garlic powder will not work at all here). You can still use butter, but I prefer a pungent extra virgin olive oil first. Then add the garlic to the freshly split cooked potato. The heat will take some of the "edge" off the garlic. Then, add about half to a whole teaspoon (yes, that much) of your favorite "hot" curry powder depending on the size of the potato - I prefer Indian or Madras curry powder. Start mixing the potato at this point because the dry powder needs to be fully incorporated and you want the garlic evenly distributed. You can add more olive oil at this point too. I finish it with real bacon pieces (thick cut) and sometimes chives or green onions. This ain't something you want to eat on or before a date - even if she eats the same thing - and the flavors will linger for the rest of the night, so be warned. But, the combo of garlic, curry and potato are so perfect that I've had just a potato or two made this way for a meal. It also goes very well with anything grilled. OK - that secret is out of the bag now and some of you guys may think I should have kept it there, but it's been on my mind since Monday night.

Enjoy if you dare.
- The bender...that looks way too complicated for me, but from your description, I'd love to hear somebody using it who knew what they were doing. Do you have any links to some quality players using them?
Phillip