Cocktail of the Week: This Signature Pumpkin Spice Coupette – How to Make
The sophisticated, late-night relative of the pumpkin spice latte: same seasonal comfort, just a touch more indulgent.
Pumpkin Spice Coupette
Serves 1
To Prepare the Pumpkin Spice Syrup (Yields 150ml; Not Required)
75g tinned 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
For the Drink
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 components in a small pan with 75ml water, heat until bubbling, then turn off the heat and let infuse 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, add a generous scoop of ice, then shake hard. Filter twice into a chilled coupette. Place 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 opposite side of the glass (singe one end slightly to release that autumnal scent), then serve.
Michele Gadaleta, bartender, Hidden Grooves, in the city.
