The grown-up, evening relative of the seasonal coffee drink: similar cozy flavors, just a little less innocent.
Pumpkin Spice Coupette
Serves 1
For the Homemade Pumpkin Spice Syrup (Makes 150ml; Optional)
75g canned pumpkin flesh, or roast pumpkin flesh
75g sugar
1cm piece fresh ginger, peeled and roughly chopped
1 pinch ground nutmeg
1 clove
½ cinnamon stick
Ingredients for the Cocktail
50ml vodka
15ml pumpkin spice syrup – homemade is great, but a store-bought 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
Put all the components in a small pan with 75ml water, bring to a simmer, then remove from stove and leave to steep for 30 minutes. Tip into a blender, lift out the cinnamon, blend as creamy 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. Filter twice into a chilled coupette. Place a napkin across half of the top of the glass, sprinkle the uncovered side with cinnamon powder, then lift off the napkin. Rest the cinnamon stick on the other half of the glass (lightly burn one end slightly to unleash that fall scent), then serve.
Michele Gadaleta, assistant bar manager, Hidden Grooves, London.
