Cocktail of the Week: Hidden Groove's Pumpkin Spice Coupette – Recipe
The sophisticated, evening cousin of the pumpkin spice latte: same seasonal comfort, just a touch more indulgent.
Pumpkin Spice Coupette
Makes 1
For the Homemade Pumpkin Spice Syrup (Yields 150ml; Optional)
75g tinned 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 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 ingredients 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 creamy 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 liquid ingredients into a shaker, add a generous scoop of ice, then shake hard. Double strain into a cooled 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 (singe one end a bit to unleash that autumnal scent), then present.
Michele Gadaleta, assistant bar manager, the bar, in the city.
