Folly Me Recipe

Optional coconut rim

If using the coconut rim, rub the lime wedge around the outer rim of a chilled coupe or rocks glass, then dip the rim into the flaked or toasted coconut so it adheres. Set the glass aside in the freezer or a cool place to firm up while you build the cocktail.

Prepare a grapefruit twist and a cinnamon stick for garnish. Lightly warm the cinnamon stick between your hands to release aroma just before serving.

Add 2 oz beyond tropical gin, 1 oz fresh grapefruit juice, 0.5 oz fresh lime juice, 0.75 oz coconut cream, and 0.5 oz simple syrup into a cocktail shaker.

Add 0.125 tsp ground cinnamon into the shaker. This small amount layers warm spice without overpowering the drink—use a pinch more if you prefer a stronger cinnamon note.

Fill the shaker about two-thirds full with ice. Seal and dry-shake (no ice) vigorously for 10 seconds to emulsify the coconut cream with the citrus and cinnamon, then add ice and shake hard for 10–15 seconds until the shaker is well-chilled.

Double-strain the cocktail into the prepared coupe or over fresh ice in a rocks glass (depending on preference). Double-straining removes small ice shards and any cinnamon clumps for a silky texture.

Express the grapefruit twist over the drink by pinching it skin-side down to release oils, then rub the rim with the twist and drop it into the glass. Add the warmed cinnamon stick as a garnish and aromatic element.

Serve immediately. Optional: give the surface a very light dusting of cinnamon (use a fine sieve) for additional aroma, being careful not to overwhelm the coconut and grapefruit.