Drink of the Week: Hidden Groove's Pumpkin Spice Coupette – How to Make
The grown-up, evening relative of the seasonal coffee drink: same seasonal comfort, just a touch more indulgent.
Pumpkin Spice Coupette
Serves 1
To Prepare the Pumpkin Spice Syrup (Makes 150ml; Not Required)
75g tinned 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
For the Drink
50ml vodka
15ml pumpkin spice syrup – we make our own, but a bought-in one works fine
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 turn off the heat and let infuse for 30 minutes. Pour into a blender, remove the cinnamon, blitz as smooth as possible, then filter into a jar. The syrup will keep in the fridge for up to 10 days.
Assembling the Drink
Pour all the liquid ingredients into a shaker, add a generous scoop of ice, then vigorously shake. Filter twice into a cooled coupette. Lay a napkin across half of the top of the glass, sprinkle the uncovered side with cinnamon powder, then lift off the napkin. Balance the cinnamon stick on the other half of the glass (lightly burn one end slightly to release that fall scent), then serve.
The creator, assistant bar manager, the bar, in the city.
