Drink of the Week: Hidden Groove's Pumpkin Spice Coupette – Recipe
The sophisticated, late-night cousin of the pumpkin spice latte: similar cozy flavors, just a touch more indulgent.
Pumpkin Spice Coupette
Makes 1
For the Homemade Pumpkin Spice Syrup (Yields 150ml; Optional)
75g canned 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
Ingredients for the Cocktail
50ml vodka
15ml pumpkin spice syrup – we make our own, 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
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. Tip into a blender, lift out the cinnamon, blitz as smooth as possible, then filter into a jar. The syrup will last in the fridge for up to 10 days.
Assembling the Drink
Measure all the liquid ingredients into a shaker, include a generous scoop of ice, then vigorously shake. Double strain into a chilled coupette. Place a napkin across one side of the top of the glass, sprinkle 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 slightly to release that fall scent), then serve.
The creator, bartender, the bar, London.
