Cocktail of the Week: This Signature Pumpkin Spice Coupette – Recipe

The sophisticated, evening relative of the seasonal coffee drink: same seasonal comfort, just a little less innocent.

Pumpkin Spice Coupette

Makes 1

For the Homemade 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

For the Drink

50ml vodka
15ml pumpkin spice syrup – we make our own, 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, lift out the cinnamon, blend as creamy as possible, then filter into a jar. The syrup will keep in the fridge for up to 10 days.

To Build the Drink

Pour all the liquids into a shaker, add a big handful of ice, then shake hard. Filter twice into a cooled coupette. Place a napkin across one side of the top of the glass, dust the exposed side with cinnamon powder, then lift off the napkin. Balance the cinnamon stick on the other half of the glass (lightly burn one end slightly to release that fall scent), then serve.

The creator, assistant bar manager, the bar, London.