A Coy Decoy

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Cocktail History

The A Coy Decoy is a modern cocktail that was created by Chris Coy at The Inferno Room in Indianapolis, Indiana. The recipe is considered to be tiki but calls for two botanical gins as the base spirit instead of rum and pairs them with grapefruit liqueur, pineapple, lime, and floral bitters.

Cocktail Ingredients

To make this cocktail, you’ll need the following ingredients:

London Dry Gin: This is a type of liquor made with juniper berries, botanicals, alcohol, and water. I used Ford’s London Dry Gin.

Grapefruit Liqueur: This is a liqueur made with grapefruit, herbs, sugar, and alcohol. I used Tattersall Distilling Grapefruit Crema Liqueur.

Pineapple Juice: This is the liquid juice of a pineapple. I used freshly squeezed pineapple juice.

Lime Juice: This is the liquid juice of a lime. I used freshly squeezed lime juice.

Cucumber Gin: This is a type of a gin made with cucumbers, juniper berries, botanicals, and alcohol. I used Prairie Organic Spirits Cucumber, Mint, & Lime Gin.

Citrus & Chamomile Bitters: This is a food product made with lemon, lie, orange, grapefruit, chamomile, botanicals, herbs, and alcohol. I used Bittermens Boston Bittahs.

Lime Wheel: This is a slice of lime that has been cut into a wheel shape.

Mint Sprig: This is an herb. I used Mojito mint.

Orchid Blossom: This is the flower of an orchid plant.

Bartending Tools

To make this cocktail, you’ll need the following bar tools:

Jigger: This is used to measure and pour ingredients. I used the Japanese jigger from the A Bar Above 14-Piece Silver Bar Set.

Boston Shaker: This is used to shake ingredients. I used the Boston shaker from the A Bar Above 14-Piece Silver Bar Set.

Hawthorne Strainer: This is used to strain out ice and solid ingredients after the cocktail is shaken. I used the A Bar Above Hawthorne Strainer.

Chef’s Knife: This is used to cut larger fruits and vegetables into slices for the garnish. I used the OXO Good Grips 8-Inch Chef’s Knife.

Pineapple Corer: This is used to remove the core of the pineapple before it’s juiced. I used the OXO Good Grips Stainless Steel Pineapple Corer.

Paring Knife: This is used to cut ingredients. I used the OXO Good Grips 3.5 Inch Paring Knife.

Juicer: This is used to juice citrus, fruits, and vegetables. I used the ALEEHAI Manual Fruit Juicer for the citrus and the Hamilton Beach Large Juicer for the pineapple.

Tasting Notes

This cocktail has the following flavor profile:

• Appearance: Pale yellow color

• Aroma: Bright citrus and pineapple with mint and noticeable gin botanicals

• Taste: Refreshing burst of fruit flavor with gin and floral undertones

• Finish: Light, lingering citrus tang and a faint herbaceous juniper

Kendall’s Take: “I think it was the amount of floral bitters used that threw off the balance of this drink the first time I made it because it ended up being much more palatable the second time around. I still didn’t like how the bitters mixed with the tiki template though, to be honest. The chamomile was intriguing but felt pretty out of place to me and quite literally made the recipe too bitter on the swallow, no pun intended. The A Coy Decoy was admittedly interesting on paper, but it didn’t land for my palate.”

Recipe

This cocktail recipe was found in the book Easy Tiki: A Modern Revival with 60 Recipes by Chloe Frechette.