Drink of the Week: Hidden Groove's Pumpkin Spice Coupette – How to Make
The sophisticated, late-night cousin of the pumpkin spice latte: same seasonal comfort, just a little less innocent.
Pumpkin Spice Coupette
Serves 1
To Prepare the Pumpkin Spice Syrup (Makes 150ml; Optional)
75g tinned 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
Ingredients for the Cocktail
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
To Make Your Own Pumpkin Spice Syrup
Combine all the components in a saucepan with 75ml water, heat until bubbling, then remove from stove and let infuse for 30 minutes. Pour into a blender, lift out the cinnamon, blend 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
Measure all the liquids into a shaker, add a big handful of ice, then vigorously shake. Filter twice into a cooled coupette. Lay a napkin across half of the top of the glass, dust the exposed 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 fall scent), then present.
Michele Gadaleta, bartender, the bar, London.
