Drink of the Week: Hidden Groove's Pumpkin Spice Coupette – How to Make
The grown-up, evening cousin of the seasonal coffee drink: same seasonal comfort, just a touch more indulgent.
Pumpkin Spice Coupette
Serves 1
For the Homemade Pumpkin Spice Syrup (Makes 150ml; Optional)
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 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, heat until bubbling, then turn off the heat and let infuse for 30 minutes. Pour into a blender, remove the cinnamon, blitz as creamy as possible, then strain into a jar. The syrup will last in the fridge for up to 10 days.
Assembling the Drink
Pour all the liquids into a shaker, include a big handful of ice, then vigorously shake. Double strain into a cooled coupette. Lay a napkin across one side of the top of the glass, dust the exposed side with cinnamon powder, then lift off the napkin. Balance the cinnamon stick on the other half of the glass (lightly burn one end slightly to release that autumnal scent), then present.
The creator, assistant bar manager, the bar, in the city.
