Cocktail of the Week: This Signature Pumpkin Spice Coupette – Recipe
The sophisticated, late-night relative of the seasonal coffee drink: same seasonal comfort, just a little less innocent.
Pumpkin Spice Coupette
Serves 1
To Prepare the Pumpkin Spice Syrup (Makes 150ml; Not Required)
75g tinned pumpkin flesh, or roast pumpkin flesh
75g sugar
1cm piece fresh ginger, skinned and coarsely cut
1 pinch ground nutmeg
1 clove
½ cinnamon stick
Ingredients for the Cocktail
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 small pan with 75ml water, bring to a simmer, then remove from stove and leave to steep for 30 minutes. Tip into a blender, remove the cinnamon, blitz as smooth as possible, then strain into a jar. The syrup will last in the fridge for up to 10 days.
To Build the Drink
Pour all the liquid ingredients into a shaker, add a big handful of ice, then shake hard. Filter twice into a chilled coupette. Place a napkin across one side of the top of the glass, dust the exposed side with cinnamon powder, then lift off the napkin. Balance the cinnamon stick on the opposite side of the glass (singe one end a bit to release that fall scent), then present.
Michele Gadaleta, bartender, Hidden Grooves, London.
