Drink of the Week: Hidden Groove's Pumpkin Spice Coupette – How to Make
The grown-up, evening relative of the pumpkin spice latte: similar cozy flavors, just a little less innocent.
Pumpkin Spice Coupette
Makes 1
To Prepare the Pumpkin Spice Syrup (Yields 150ml; Not Required)
75g tinned pumpkin flesh, or baked pumpkin flesh
75g sugar
1cm piece fresh ginger, skinned and roughly chopped
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 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
Preparing the Pumpkin Spice Syrup
Put all the components in a saucepan with 75ml water, heat until bubbling, then turn off the heat and leave to steep for 30 minutes. Pour into a blender, lift out the cinnamon, blitz as smooth as possible, then strain into a jar. The syrup will last in the fridge for up to 10 days.
Assembling the Drink
Measure all the liquid ingredients into a shaker, add a big handful of ice, then shake hard. Double strain into a chilled coupette. Lay a napkin across one side of the top of the glass, sprinkle the uncovered side with cinnamon powder, then lift off the napkin. Balance the cinnamon stick on the other half of the glass (lightly burn one end a bit to release that fall scent), then serve.
The creator, bartender, the bar, in the city.
