Place the tomatoes, mint, garlic, lemongrass, chopped scallion and jalapeno
in a blender
until still chunky but releasing liquid.
Line a fine sieve with a double layer of cheesecloth
over a large container. Pour the tomato mixture into the sieve
and let drain
for 2 to 3 hours, or refrigerate overnight.
Season the strained liquid with salt and pepper. Pour into shooter glasses, garnish
with the grape tomatoes and sliced scallions.