Cocktail of the Week: This Signature Pumpkin Spice Coupette – Recipe
The grown-up, late-night relative of the pumpkin spice latte: same seasonal comfort, 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, skinned 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 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
Preparing the Pumpkin Spice Syrup
Put all the ingredients 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 filter 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, add a generous scoop of ice, then vigorously shake. Double strain 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. Rest the cinnamon stick on the opposite side of the glass (singe one end a bit to unleash that autumnal scent), then serve.
The creator, assistant bar manager, the bar, in the city.
