Drink of the Week: This Signature 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

Makes 1

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

75g tinned pumpkin flesh, or roast pumpkin flesh
75g sugar
1cm piece fresh ginger, skinned and roughly chopped
1 pinch ground nutmeg
1 clove
½ cinnamon stick

Ingredients for the Cocktail

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

Preparing the Pumpkin Spice Syrup

Put all the ingredients in a small pan with 75ml water, bring to a simmer, then remove from stove and let infuse for 30 minutes. Pour into a blender, lift out the cinnamon, blitz as creamy as possible, then strain into a jar. The syrup will keep in the fridge for up to 10 days.

Assembling the Drink

Measure all the liquids into a shaker, add a big handful 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 exposed side with cinnamon powder, then remove the napkin. Rest the cinnamon stick on the opposite side of the glass (lightly burn one end slightly to release that autumnal scent), then serve.

Michele Gadaleta, assistant bar manager, Hidden Grooves, London.