Drink of the Week: Hidden Groove's Pumpkin Spice Coupette – How to Make
The sophisticated, late-night cousin of the pumpkin spice latte: similar cozy flavors, just a touch more indulgent.
Pumpkin Spice Coupette
Serves 1
To Prepare the Pumpkin Spice Syrup (Yields 150ml; Optional)
75g tinned pumpkin flesh, or roast pumpkin flesh
75g sugar
1cm piece fresh ginger, peeled and roughly chopped
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
Preparing the 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, blend 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, include a big handful of ice, then vigorously shake. Double strain into a chilled coupette. Lay a napkin across half of the top of the glass, dust the uncovered side with cinnamon powder, then lift off the napkin. Balance the cinnamon stick on the other half of the glass (singe one end a bit to unleash that autumnal scent), then present.
Michele Gadaleta, bartender, Hidden Grooves, in the city.
