Cocktail of the Week: Hidden Groove's Pumpkin Spice Coupette – Recipe
The sophisticated, evening cousin of the seasonal coffee drink: 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 roast pumpkin flesh
75g sugar
1cm piece fresh ginger, peeled 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
Put all the components in a small pan with 75ml water, heat until bubbling, then turn off the heat and leave to steep for 30 minutes. Tip into a blender, remove the cinnamon, blend as smooth as possible, then filter into a jar. The syrup will keep 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. Double strain into a chilled coupette. Lay a napkin across one side of the top of the glass, dust the exposed 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, bartender, Hidden Grooves, London.
