Drink of the Week: This Signature Pumpkin Spice Coupette – How to Make
The grown-up, evening relative of the pumpkin spice latte: similar cozy flavors, just a little less innocent.
Pumpkin Spice Coupette
Serves 1
For the Homemade Pumpkin Spice Syrup (Makes 150ml; Optional)
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 store-bought 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
Put 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, remove the cinnamon, blend as creamy as possible, then strain into a jar. The syrup will last in the fridge for up to 10 days.
To Build the Drink
Pour all the liquids into a shaker, include a generous scoop of ice, then vigorously shake. Double strain into a chilled coupette. Lay a napkin across half of the top of the glass, sprinkle the uncovered side with cinnamon powder, then remove the napkin. Balance the cinnamon stick on the opposite side of the glass (singe one end a bit to release that fall scent), then serve.
Michele Gadaleta, assistant bar manager, the bar, London.
