Drink of the Week: This Signature Pumpkin Spice Coupette – Recipe
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; 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
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
Combine all the ingredients in a small pan with 75ml water, heat until bubbling, then turn off the heat and leave to steep for 30 minutes. Tip into a blender, lift out the cinnamon, blitz as smooth as possible, then filter into a jar. The syrup will last in the fridge for up to 10 days.
Assembling the Drink
Pour all the liquid ingredients into a shaker, include a generous scoop of ice, then vigorously shake. Filter twice into a chilled coupette. Lay 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 (singe one end a bit to release that fall scent), then present.
The creator, bartender, the bar, in the city.
