Drink of the Week: Hidden Groove's Pumpkin Spice Coupette – Recipe
The grown-up, evening cousin of the seasonal coffee drink: same seasonal comfort, 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, 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 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 ingredients in a small pan with 75ml water, bring to a simmer, then turn off the heat and let infuse for 30 minutes. Pour into a blender, lift out the cinnamon, blitz as smooth as possible, then strain into a jar. The syrup will last in the fridge for up to 10 days.
Assembling the Drink
Pour all the liquid ingredients into a shaker, include a generous scoop of ice, then vigorously shake. Double strain into a cooled coupette. Place a napkin across one side of the top of the glass, dust the uncovered side with cinnamon powder, then remove the napkin. Rest the cinnamon stick on the opposite side of the glass (singe one end a bit to unleash that autumnal scent), then serve.
Michele Gadaleta, bartender, Hidden Grooves, London.
