Drink of the Week: Hidden Groove's Pumpkin Spice Coupette – Recipe
The sophisticated, late-night relative of the seasonal coffee drink: similar cozy flavors, just a little less innocent.
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
To Make Your Own Pumpkin Spice Syrup
Combine all the components in a saucepan with 75ml water, bring to a simmer, then remove from stove and let infuse for 30 minutes. Pour into a blender, remove the cinnamon, blend as smooth 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 big handful of ice, then shake hard. Double strain into a chilled coupette. Place a napkin across one side of the top of the glass, dust the uncovered 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.
Michele Gadaleta, assistant bar manager, the bar, London.
