Cocktail of the Week: This Signature Pumpkin Spice Coupette – Recipe
The sophisticated, late-night relative of the pumpkin spice latte: similar cozy flavors, just a little less innocent.
Pumpkin Spice Coupette
Serves 1
For the Homemade Pumpkin Spice Syrup (Yields 150ml; Optional)
75g canned pumpkin flesh, or roast 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 – 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 ingredients in a saucepan with 75ml water, heat until bubbling, then remove from stove and leave to steep for 30 minutes. Pour into a blender, lift out the cinnamon, blitz as smooth as possible, then strain into a jar. The syrup will keep in the fridge for up to 10 days.
Assembling the Drink
Measure all the liquids into a shaker, include a generous scoop of ice, then shake hard. Double strain into a cooled coupette. Place 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 other half of the glass (lightly burn one end a bit to release that fall scent), then serve.
The creator, bartender, the bar, in the city.
