Cocktail of the Week: This Signature Pumpkin Spice Coupette – How to Make
The grown-up, late-night cousin of the seasonal coffee drink: same seasonal comfort, just a little less innocent.
Pumpkin Spice Coupette
Makes 1
For the Homemade Pumpkin Spice Syrup (Yields 150ml; Optional)
75g tinned 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 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 ingredients in a saucepan with 75ml water, heat until bubbling, 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 last in the fridge for up to 10 days.
Assembling the Drink
Measure all the liquids into a shaker, include a generous scoop of ice, then shake hard. 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 lift off the napkin. Rest the cinnamon stick on the other half of the glass (singe one end slightly to release that fall scent), then serve.
The creator, bartender, the bar, in the city.
