Singapore Bloody Mary
In this incarnation of the bloody mary, served at the St. Regis Hotel in Singapore, chiles and lemongrass lend fiery and citrusy notes.
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Credit: Michael Kraus
2 red Thai chiles
1 1⁄2 tbsp. sugar
12 cherry tomatoes
1 1" piece peeled ginger,
finely chopped
1 1" piece lemongrass,
finely chopped
1 oz. vodka
1. Remove stem from 1 chile; add stemmed chile to blender with sugar, tomatoes, ginger, and lemongrass; purée. Set a sieve over a cocktail shaker; strain mixture. Discard solids.
2. Add vodka and 2 cups ice; cover and shake until chilled. Strain into a glass; make a slit in remaining chile and perch it on rim of glass.
MAKES 1 COCKTAIL
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