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 (Makes 150ml; Optional)
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
For the Drink
50ml vodka
15ml pumpkin spice syrup – homemade is great, 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
Preparing the Pumpkin Spice Syrup
Put all the components in a small pan with 75ml water, bring to a simmer, then remove from stove and leave to steep for 30 minutes. Pour into a blender, lift out the cinnamon, blitz as smooth as possible, then filter into a jar. The syrup will keep in the fridge for up to 10 days.
Assembling the Drink
Measure all the liquids into a shaker, include a big handful of ice, then shake hard. Double strain into a chilled coupette. Place a napkin across half of the top of the glass, sprinkle the uncovered side with cinnamon powder, then remove the napkin. Rest the cinnamon stick on the other half of the glass (singe one end a bit to release that autumnal scent), then present.
The creator, bartender, Hidden Grooves, London.
