Cocktail of the Week: This Signature Pumpkin Spice Coupette – Recipe
The sophisticated, evening relative of the pumpkin spice latte: similar cozy flavors, just a little less innocent.
Pumpkin Spice Coupette
Makes 1
To Prepare the Pumpkin Spice Syrup (Yields 150ml; Optional)
75g canned 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
Ingredients for the Cocktail
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
To Make Your Own Pumpkin Spice Syrup
Put all the ingredients in a saucepan with 75ml water, bring to a simmer, then remove from stove and leave to steep for 30 minutes. Tip into a blender, remove the cinnamon, blend as creamy as possible, then strain 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, include a generous scoop of ice, then vigorously shake. Double strain into a cooled coupette. Place a napkin across one side of the top of the glass, dust the exposed side with cinnamon powder, then remove 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.
Michele Gadaleta, assistant bar manager, Hidden Grooves, London.
