Cocktail of the Week: Hidden Groove's Pumpkin Spice Coupette – How to Make
The sophisticated, evening relative of the seasonal coffee drink: same seasonal comfort, just a little less innocent.
Pumpkin Spice Coupette
Makes 1
To Prepare the 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
Ingredients for the Cocktail
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 components in a small pan with 75ml water, heat until bubbling, then turn off the heat and leave to steep for 30 minutes. Pour into a blender, remove the cinnamon, blitz as smooth 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 liquid ingredients into a shaker, add a generous scoop of ice, then shake hard. Filter twice into a chilled coupette. Lay a napkin across one side of the top of the glass, dust the exposed side with cinnamon powder, then remove the napkin. Rest the cinnamon stick on the other half of the glass (lightly burn one end a bit to unleash that autumnal scent), then serve.
Michele Gadaleta, bartender, Hidden Grooves, in the city.
