Drink of the Week: Hidden Groove's Pumpkin Spice Coupette – How to Make

The sophisticated, evening cousin of the seasonal coffee drink: similar cozy flavors, just a touch more indulgent.

Pumpkin Spice Coupette

Makes 1

For the Homemade Pumpkin Spice Syrup (Yields 150ml; Not Required)

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

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

To Make Your Own Pumpkin Spice Syrup

Put all the ingredients in a small pan with 75ml water, heat until bubbling, then remove from stove and let infuse for 30 minutes. Pour into a blender, remove the cinnamon, blend as smooth 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 liquid ingredients into a shaker, add a big handful of ice, then shake hard. Filter twice into a chilled coupette. Place a napkin across half of the top of the glass, dust 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 autumnal scent), then present.

Michele Gadaleta, bartender, the bar, London.