The grown-up, evening cousin of the seasonal coffee drink: 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 – we make our own, 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 ingredients in a saucepan with 75ml water, bring to a simmer, then remove from stove 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 last in the fridge for up to 10 days.
Assembling the Drink
Pour all the liquids into a shaker, include a big handful of ice, then vigorously shake. Double strain into a cooled coupette. Place a napkin across one side of the top of the glass, sprinkle the uncovered side with cinnamon powder, then lift off the napkin. Rest the cinnamon stick on the other half of the glass (lightly burn one end a bit to unleash that autumnal scent), then present.
The creator, assistant bar manager, Hidden Grooves, in the city.
