Drink of the Week: Hidden Groove's Pumpkin Spice Coupette – How to Make
The sophisticated, evening relative of the pumpkin spice latte: same seasonal comfort, just a touch more indulgent.
Pumpkin Spice Coupette
Serves 1
For the Homemade Pumpkin Spice Syrup (Makes 150ml; Not Required)
75g tinned pumpkin flesh, or roast pumpkin flesh
75g sugar
1cm piece fresh ginger, skinned 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
Put all the ingredients in a small pan 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, blend as creamy 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 liquids into a shaker, add a big handful of ice, then shake hard. Double strain into a cooled coupette. Place a napkin across half of the top of the glass, sprinkle the exposed side with cinnamon powder, then remove the napkin. Balance the cinnamon stick on the opposite side of the glass (lightly burn one end slightly to unleash that autumnal scent), then present.
Michele Gadaleta, assistant bar manager, Hidden Grooves, in the city.