Cocktail of the Week: This Signature Pumpkin Spice Coupette – How to Make
The grown-up, late-night relative of the pumpkin spice latte: similar cozy flavors, just a little less innocent.
Pumpkin Spice Coupette
Serves 1
To Prepare the Pumpkin Spice Syrup (Makes 150ml; Optional)
75g canned pumpkin flesh, or roast pumpkin flesh
75g sugar
1cm piece fresh ginger, peeled and coarsely cut
1 pinch ground nutmeg
1 clove
½ cinnamon stick
Ingredients for the Cocktail
50ml vodka
15ml pumpkin spice syrup – homemade is great, but a store-bought one works fine
10ml coffee liqueur
10ml Irish cream liqueur
1 double shot brewed espresso
1 pinch cinnamon powder, to garnish
1 cinnamon stick, to garnish
Preparing the Pumpkin Spice Syrup
Combine all the components in a saucepan with 75ml water, bring to a simmer, then turn off the heat and leave to steep for 30 minutes. Pour into a blender, lift out the cinnamon, blitz as smooth as possible, then strain into a jar. The syrup will keep in the fridge for up to 10 days.
To Build the Drink
Measure all the liquid ingredients into a shaker, include a generous scoop of ice, then vigorously shake. Double strain into a chilled coupette. Place a napkin across one side of the top of the glass, sprinkle the exposed side with cinnamon powder, then lift off the napkin. Rest the cinnamon stick on the other half of the glass (lightly burn one end a bit to unleash that fall scent), then present.
The creator, bartender, Hidden Grooves, in the city.
