Cocktail of the Week: Hidden Groove's Pumpkin Spice Coupette – Recipe
The grown-up, late-night cousin of the pumpkin spice latte: same seasonal comfort, just a little less innocent.
Pumpkin Spice Coupette
Makes 1
For the Homemade Pumpkin Spice Syrup (Makes 150ml; Not Required)
75g canned pumpkin flesh, or roast 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 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 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 smooth 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 generous scoop of ice, then vigorously shake. Filter twice into a chilled coupette. Lay a napkin across half of the top of the glass, sprinkle the uncovered side with cinnamon powder, then remove the napkin. Balance the cinnamon stick on the opposite side of the glass (singe one end slightly to release that autumnal scent), then present.
The creator, assistant bar manager, the bar, London.
