The sophisticated, evening relative of the pumpkin spice latte: similar cozy flavors, just a touch more indulgent.
Pumpkin Spice Coupette
Serves 1
For the Homemade Pumpkin Spice Syrup (Yields 150ml; Not Required)
75g canned 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
Ingredients for the Cocktail
50ml vodka
15ml pumpkin spice syrup – homemade is great, but a bought-in 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 small pan with 75ml water, bring to a simmer, then remove from stove and let infuse for 30 minutes. Tip into a blender, lift out the cinnamon, blend as smooth 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, add a generous scoop of ice, then vigorously shake. Double strain into a chilled coupette. Lay a napkin across one side of the top of the glass, dust the exposed side with cinnamon powder, then lift off the napkin. Rest the cinnamon stick on the opposite side of the glass (lightly burn one end a bit to unleash that autumnal scent), then serve.
The creator, assistant bar manager, the bar, in the city.
