Drink of the Week: This Signature Pumpkin Spice Coupette – Recipe
The grown-up, evening cousin of the pumpkin spice latte: same seasonal comfort, just a little less innocent.
Pumpkin Spice Coupette
Serves 1
To Prepare the Pumpkin Spice Syrup (Makes 150ml; Optional)
75g canned pumpkin flesh, or baked pumpkin flesh
75g sugar
1cm piece fresh ginger, peeled and coarsely cut
1 pinch ground nutmeg
1 clove
½ cinnamon stick
For the Drink
50ml vodka
15ml pumpkin spice syrup – homemade is great, but a store-bought 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
To Make Your Own Pumpkin Spice Syrup
Combine all the ingredients in a saucepan with 75ml water, bring to a simmer, then turn off the heat and leave to steep for 30 minutes. Tip into a blender, remove 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
Pour all the liquids into a shaker, include a generous scoop of ice, then shake hard. Double strain into a cooled coupette. Lay a napkin across one side of the top of the glass, dust the uncovered side with cinnamon powder, then remove the napkin. Rest the cinnamon stick on the other half of the glass (singe one end a bit to release that autumnal scent), then serve.
The creator, bartender, Hidden Grooves, in the city.
