Cocktail of the Week: Hidden Groove's Pumpkin Spice Coupette – How to Make
The grown-up, late-night relative of the seasonal coffee drink: same seasonal comfort, just a little less innocent.
Pumpkin Spice Coupette
Makes 1
To Prepare the Pumpkin Spice Syrup (Makes 150ml; Not Required)
75g canned pumpkin flesh, or roast pumpkin flesh
75g sugar
1cm piece fresh ginger, peeled and roughly chopped
1 pinch ground nutmeg
1 clove
½ cinnamon stick
For the Drink
50ml vodka
15ml pumpkin spice syrup – homemade is great, 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
Preparing the Pumpkin Spice Syrup
Put all the components in a small pan with 75ml water, bring to a simmer, then turn off the heat and leave to steep for 30 minutes. Tip 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 liquid ingredients into a shaker, add a big handful of ice, then vigorously shake. Double strain 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. Balance the cinnamon stick on the other half of the glass (lightly burn one end a bit to unleash that fall scent), then present.
Michele Gadaleta, bartender, the bar, London.
