Cocktail of the Week: This Signature Pumpkin Spice Coupette – Recipe

The grown-up, evening cousin of the pumpkin spice latte: same seasonal comfort, just a little less innocent.

Pumpkin Spice Coupette

Serves 1

For the Homemade Pumpkin Spice Syrup (Yields 150ml; Optional)

75g canned 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

For the Drink

50ml vodka
15ml pumpkin spice syrup – homemade is great, but a store-bought 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

Put all the components in a saucepan with 75ml water, bring to a simmer, then remove from stove and let infuse for 30 minutes. Tip into a blender, lift out the cinnamon, blend as smooth as possible, then filter into a jar. The syrup will last in the fridge for up to 10 days.

To Build the Drink

Pour all the liquid ingredients into a shaker, include a big handful of ice, then shake hard. Filter twice into a chilled coupette. Place a napkin across half of the top of the glass, sprinkle the exposed side with cinnamon powder, then remove the napkin. Balance the cinnamon stick on the other half of the glass (singe one end a bit to unleash that autumnal scent), then serve.

The creator, bartender, Hidden Grooves, London.