A Coy Decoy

Chris Coy, The Inferno Room | Indianapolis

photo: Lizzie Munro

As offerings in the American gin category expand by the day, the botanical profile of the spirit has branched out well beyond the juniper-forward expressions typical of the London dry style. Here, Chris Coy deploys cucumber-heavy Uncle Val’s gin alongside a more traditional expression from Fords, blending the two in a manner akin to how Don the Beachcomber married different styles of rum within a single drink. Combined with grapefruit liqueur and pineapple and lime juices, the Coy Decoy is bright, refreshing and uniquely modern.

Reprinted with permission from Easy Tiki: A Modern Revival with 60 Recipes, by Chloe Frechette, copyright © 2020. Published by Ten Speed Press, a division of Penguin Random House, LLC. Photographs copyright © 2020 by Lizzie Munro.

Ingredients

Serving: 1

  • 1 ounce London dry gin, preferably Fords
  • 1/2 ounce cucumber-forward gin, preferably Uncle Val's
  • 3/4 ounce grapefruit liqueur, preferably Giffard
  • 3/4 ounce pineapple juice
  • 3/4 ounce lime juice
  • 4 drops Bittermens Boston Bittahs

Garnish: lime wheel, orchird, mint

Directions
  1. Combine all the ingredients in a cocktail shaker.
  2. Add ice and shake vigorously, about 30 seconds.
  3. Pour into a Zombie glass and garnish with mint, an edible orchid and a lime wheel.

Tagged: easy tiki