Drink of the Week: This Signature Pumpkin Spice Coupette – Recipe
The grown-up, evening relative of the pumpkin spice latte: similar cozy flavors, just a touch more indulgent.
Pumpkin Spice Coupette
Serves 1
For the Homemade Pumpkin Spice Syrup (Yields 150ml; Not Required)
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
Ingredients for the Cocktail
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 ingredients in a saucepan with 75ml water, heat until bubbling, 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 keep in the fridge for up to 10 days.
Assembling the Drink
Pour all the liquid ingredients into a shaker, include a big handful of ice, then vigorously shake. Filter twice into a chilled coupette. Lay a napkin across half of the top of the glass, sprinkle the uncovered 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 release that autumnal scent), then present.
Michele Gadaleta, bartender, Hidden Grooves, London.
