Cocktail of the Week: This Signature Pumpkin Spice Coupette – Recipe
The sophisticated, late-night cousin of the seasonal coffee drink: same seasonal comfort, just a little less innocent.
Pumpkin Spice Coupette
Makes 1
To Prepare the Pumpkin Spice Syrup (Yields 150ml; Not Required)
75g tinned pumpkin flesh, or baked 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 – we make our own, but a bought-in 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
Combine all the components in a small pan with 75ml water, heat until bubbling, then turn off the heat and let infuse for 30 minutes. Pour into a blender, remove the cinnamon, blend 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, add a big handful of ice, then shake hard. Filter twice into a chilled 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. Balance the cinnamon stick on the opposite side of the glass (lightly burn one end slightly to unleash that fall scent), then serve.
Michele Gadaleta, assistant bar manager, Hidden Grooves, in the city.
