Drink of the Week: This Signature Pumpkin Spice Coupette – How to Make
The sophisticated, evening cousin of the seasonal coffee drink: similar cozy flavors, 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 baked pumpkin flesh
75g sugar
1cm piece fresh ginger, peeled and coarsely cut
1 pinch ground nutmeg
1 clove
½ cinnamon stick
Ingredients for the Cocktail
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 components in a small pan with 75ml water, bring to a simmer, then remove from stove and leave to steep for 30 minutes. Tip into a blender, remove 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
Pour all the liquids into a shaker, add 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 exposed side with cinnamon powder, then lift off the napkin. Rest the cinnamon stick on the other half of the glass (lightly burn one end slightly to release that fall scent), then serve.
Michele Gadaleta, bartender, Hidden Grooves, in the city.
