Drink of the Week: Hidden Groove's Pumpkin Spice Coupette – How to Make
The sophisticated, late-night relative of the seasonal coffee drink: similar cozy flavors, just a little less innocent.
Pumpkin Spice Coupette
Makes 1
To Prepare the Pumpkin Spice Syrup (Makes 150ml; Optional)
75g tinned pumpkin flesh, or baked 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 – homemade is great, 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 components in a saucepan with 75ml water, heat until bubbling, then remove from stove and leave to steep for 30 minutes. Tip into a blender, lift out the cinnamon, blitz as smooth as possible, then strain into a jar. The syrup will keep 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. Filter twice into a chilled coupette. Place a napkin across one side of the top of the glass, sprinkle the uncovered side with cinnamon powder, then lift off the napkin. Balance the cinnamon stick on the opposite side of the glass (lightly burn one end a bit to release that fall scent), then serve.
The creator, bartender, Hidden Grooves, in the city.
