Cocktail of the Week: This Signature Pumpkin Spice Coupette – Recipe
The sophisticated, 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; Not Required)
75g canned pumpkin flesh, or roast pumpkin flesh
75g sugar
1cm piece fresh ginger, skinned 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 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
To Make Your Own Pumpkin Spice Syrup
Combine all the components in a saucepan with 75ml water, bring to a simmer, then remove from stove and leave to steep for 30 minutes. Pour into a blender, remove the cinnamon, blitz as smooth as possible, then filter into a jar. The syrup will last in the fridge for up to 10 days.
Assembling the Drink
Pour all the liquid ingredients into a shaker, add a generous scoop of ice, then shake hard. Double strain into a chilled coupette. Place a napkin across one side of the top of the glass, sprinkle the uncovered 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 unleash that autumnal scent), then serve.
Michele Gadaleta, assistant bar manager, Hidden Grooves, London.
