Cocktail of the Week: Hidden Groove's Pumpkin Spice Coupette – Recipe
The grown-up, late-night relative of the seasonal coffee drink: same seasonal comfort, just a touch more indulgent.
Pumpkin Spice Coupette
Makes 1
For the Homemade Pumpkin Spice Syrup (Makes 150ml; Optional)
75g canned pumpkin flesh, or baked 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 – 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 ingredients in a saucepan 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 creamy as possible, then filter into a jar. The syrup will last in the fridge for up to 10 days.
Assembling the Drink
Measure all the liquid ingredients into a shaker, add a big handful of ice, then vigorously shake. Filter twice into a chilled coupette. Place a napkin across one side of the top of the glass, sprinkle the exposed side with cinnamon powder, then remove the napkin. Rest the cinnamon stick on the other half of the glass (lightly burn one end a bit to release that autumnal scent), then serve.
Michele Gadaleta, assistant bar manager, the bar, in the city.
