Cocktail 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
Makes 1
To Prepare the Pumpkin Spice Syrup (Yields 150ml; Not Required)
75g canned pumpkin flesh, or baked pumpkin flesh
75g sugar
1cm piece fresh ginger, skinned 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 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
Put all the components in a saucepan with 75ml water, heat until bubbling, then remove from stove and leave to steep for 30 minutes. Pour 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 liquids into a shaker, add a big handful of ice, then shake hard. Filter twice into a cooled coupette. Place a napkin across half 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 (singe one end slightly to release that autumnal scent), then present.
Michele Gadaleta, bartender, Hidden Grooves, London.
