Cocktail of the Week: This Signature Pumpkin Spice Coupette – Recipe
The sophisticated, late-night relative of the pumpkin spice latte: same seasonal comfort, just a little less innocent.
Pumpkin Spice Coupette
Serves 1
For the Homemade Pumpkin Spice Syrup (Makes 150ml; Not Required)
75g canned pumpkin flesh, or roast 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 – we make our own, 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
Combine all the ingredients in a saucepan with 75ml water, heat until bubbling, then remove from stove and leave to steep for 30 minutes. Pour into a blender, lift out the cinnamon, blend as creamy as possible, then filter 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 vigorously shake. Double strain into a cooled 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 (lightly burn one end slightly to release that fall scent), then serve.
The creator, assistant bar manager, the bar, in the city.
