In this incarnation of the bloody mary, served at the St. Regis Hotel in Singapore, chiles and lemongrass lend fiery and citrusy notes.
- 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
- 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.
- 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.