Cocktail of the Week: This Signature Pumpkin Spice Coupette – Recipe
The grown-up, evening relative of the pumpkin spice latte: similar cozy flavors, just a touch more indulgent.
Pumpkin Spice Coupette
Makes 1
To Prepare the Pumpkin Spice Syrup (Yields 150ml; Optional)
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
For the Drink
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
Put all the components in a saucepan with 75ml water, heat until bubbling, then turn off the heat and let infuse for 30 minutes. Pour into a blender, remove the cinnamon, blitz as creamy 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, include a generous scoop of ice, then vigorously shake. Double strain into a cooled coupette. Lay a napkin across one side of the top of the glass, sprinkle the uncovered side with cinnamon powder, then remove the napkin. Rest the cinnamon stick on the opposite side of the glass (lightly burn one end slightly to release that fall scent), then present.
Michele Gadaleta, bartender, Hidden Grooves, in the city.
