Cocktail 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 touch more indulgent.
Pumpkin Spice Coupette
Makes 1
For the Homemade Pumpkin Spice Syrup (Makes 150ml; Optional)
75g canned 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
Ingredients for the Cocktail
50ml vodka
15ml pumpkin spice syrup – we make our own, 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
Preparing the Pumpkin Spice Syrup
Combine all the ingredients in a small pan with 75ml water, heat until bubbling, then remove from stove and let infuse for 30 minutes. Pour into a blender, lift out the cinnamon, blitz as smooth as possible, then filter 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, add a generous scoop of ice, then vigorously shake. Double strain into a cooled coupette. Place a napkin across one side of the top of the glass, dust 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 unleash that autumnal scent), then present.
Michele Gadaleta, assistant bar manager, Hidden Grooves, London.
