The Mary Chapman

Make a lengthwise slit in chile, but do not cut all the way through (chile should remain intact). Rub the rim of a coupe glass with inside of chile and drop chile into glass.

Lightly smash lemongrass with the back of a chef’s knife until split slightly and fragrant. Combine gin and Cocchi in a pint glass or cocktail shaker, fill with ice, and stir with lemongrass stalk until outside of glass is frosty, about 30 seconds. Remove lemongrass; discard. Strain drink into prepared glass with chile.