Drink of the Week: This Signature Pumpkin Spice Coupette – Recipe
The sophisticated, evening relative of the seasonal coffee drink: same seasonal comfort, just a little less innocent.
Pumpkin Spice Coupette
Serves 1
For the Homemade Pumpkin Spice Syrup (Yields 150ml; Not Required)
75g canned pumpkin flesh, or roast pumpkin flesh
75g sugar
1cm piece fresh ginger, peeled and coarsely cut
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
Preparing the Pumpkin Spice Syrup
Put all the ingredients in a small pan with 75ml water, bring to a simmer, then turn off the heat and let infuse for 30 minutes. Pour into a blender, lift out the cinnamon, blitz as creamy as possible, then strain into a jar. The syrup will keep in the fridge for up to 10 days.
To Build the Drink
Pour all the liquid ingredients into a shaker, include a generous scoop of ice, then shake hard. Filter twice into a cooled coupette. Lay a napkin across half of the top of the glass, dust the uncovered 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 fall scent), then serve.
The creator, assistant bar manager, the bar, in the city.