Cocktail of the Week: Hidden Groove's Pumpkin Spice Coupette – How to Make
The grown-up, evening cousin of the pumpkin spice latte: similar cozy flavors, just a touch more indulgent.
Pumpkin Spice Coupette
Makes 1
To Prepare the 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
For the Drink
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
To Make Your Own Pumpkin Spice Syrup
Combine all the ingredients in a small pan with 75ml water, bring to a simmer, then turn off the heat and let infuse for 30 minutes. Tip into a blender, remove the cinnamon, blitz as creamy as possible, then filter 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, include a generous scoop of ice, then shake hard. Filter twice into a chilled coupette. Place a napkin across one side of the top of the glass, sprinkle the exposed side with cinnamon powder, then remove the napkin. Rest the cinnamon stick on the other half of the glass (singe one end slightly to release that autumnal scent), then serve.
Michele Gadaleta, assistant bar manager, the bar, in the city.
