Cocktail of the Week: Hidden Groove's Pumpkin Spice Coupette – How to Make
The grown-up, late-night relative of the seasonal coffee drink: similar cozy flavors, just a touch more indulgent.
Pumpkin Spice Coupette
Makes 1
To Prepare the Pumpkin Spice Syrup (Makes 150ml; Optional)
75g tinned pumpkin flesh, or baked pumpkin flesh
75g sugar
1cm piece fresh ginger, skinned and roughly chopped
1 pinch ground nutmeg
1 clove
½ cinnamon stick
Ingredients for the Cocktail
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
Preparing the Pumpkin Spice Syrup
Put all the ingredients in a small pan with 75ml water, heat until bubbling, then turn off the heat and leave to steep for 30 minutes. Pour into a blender, lift out the cinnamon, blend as creamy as possible, then strain into a jar. The syrup will last in the fridge for up to 10 days.
To Build the Drink
Measure all the liquids into a shaker, include a generous scoop of ice, then shake hard. Double strain into a chilled coupette. Lay a napkin across half of the top of the glass, sprinkle the uncovered side with cinnamon powder, then lift off the napkin. Rest the cinnamon stick on the other half of the glass (lightly burn one end slightly to release that fall scent), then present.
Michele Gadaleta, assistant bar manager, Hidden Grooves, in the city.
