Cocktail of the Week: Hidden Groove's Pumpkin Spice Coupette – Recipe
The grown-up, late-night cousin of the pumpkin spice latte: similar cozy flavors, just a touch more indulgent.
Pumpkin Spice Coupette
Serves 1
For the Homemade Pumpkin Spice Syrup (Makes 150ml; Optional)
75g tinned pumpkin flesh, or baked pumpkin flesh
75g sugar
1cm piece fresh ginger, skinned 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 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
Preparing the Pumpkin Spice Syrup
Combine all the ingredients in a saucepan 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 strain into a jar. The syrup will last in the fridge for up to 10 days.
Assembling the Drink
Measure all the liquids into a shaker, add a generous scoop of ice, then shake hard. Filter twice into a chilled coupette. Place a napkin across half of the top of the glass, dust the exposed side with cinnamon powder, then lift off the napkin. Balance the cinnamon stick on the other half of the glass (singe one end a bit to release that fall scent), then serve.
The creator, assistant bar manager, Hidden Grooves, in the city.
