Cocktail of the Week: This Signature Pumpkin Spice Coupette – Recipe
The grown-up, late-night cousin of the pumpkin spice latte: same seasonal comfort, just a touch more indulgent.
Pumpkin Spice Coupette
Serves 1
For the Homemade Pumpkin Spice Syrup (Makes 150ml; Optional)
75g tinned pumpkin flesh, or roast pumpkin flesh
75g sugar
1cm piece fresh ginger, peeled and roughly chopped
1 pinch ground nutmeg
1 clove
½ cinnamon stick
For the Drink
50ml vodka
15ml pumpkin spice syrup – we make our own, but a bought-in one will do
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
Put all the components in a saucepan with 75ml water, heat until bubbling, then turn off the heat and leave to steep for 30 minutes. Tip into a blender, lift out the cinnamon, blend as creamy as possible, then strain into a jar. The syrup will last in the fridge for up to 10 days.
To Build the Drink
Measure all the liquids into a shaker, include a generous scoop of ice, then shake hard. Filter twice into a chilled coupette. Place a napkin across half of the top of the glass, dust the exposed side with cinnamon powder, then lift off the napkin. Balance the cinnamon stick on the opposite side of the glass (lightly burn one end a bit to release that fall scent), then serve.
The creator, assistant bar manager, Hidden Grooves, in the city.
