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 little less innocent.
Pumpkin Spice Coupette
Makes 1
To Prepare the Pumpkin Spice Syrup (Makes 150ml; Not Required)
75g tinned pumpkin flesh, or roast pumpkin flesh
75g sugar
1cm piece fresh ginger, skinned and roughly chopped
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
To Make Your Own Pumpkin Spice Syrup
Put all the ingredients in a saucepan with 75ml water, bring to a simmer, then remove from stove and leave to steep for 30 minutes. Tip into a blender, remove the cinnamon, blitz as creamy as possible, then filter 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, include a big handful of ice, then vigorously shake. Double strain into a chilled coupette. Place a napkin across half of the top of the glass, dust the exposed side with cinnamon powder, then remove the napkin. Rest the cinnamon stick on the other half of the glass (lightly burn one end slightly to release that autumnal scent), then serve.
The creator, bartender, Hidden Grooves, London.
