The grown-up, late-night cousin of the pumpkin spice latte: same seasonal comfort, just a little less innocent.
Pumpkin spice coupette
Serves 1
For the homemade pumpkin spice syrup (makes 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 – I use X Muse
15ml pumpkin spice syrup – we make our own (see above and method), but a bought-in one such as Monin will do
10ml coffee liqueur – I use Fair for its low sugar content
10ml Baileys
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, bring to a simmer, then turn off the heat and leave to steep for 30 minutes. Tip into a blender, lift out the cinnamon, blitz as smooth as possible, then strain into a jar. The syrup will keep in the fridge for up to 10 days.
To build the drink, measure all the liquids into a shaker, add a big handful of ice, then shake hard. Double strain into a chilled coupette. Lay a napkin across half 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 (singe one end slightly to release that autumnal scent), then serve.
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Michele Gadaleta, assistant bar manager, Hidden Grooves, Virgin Hotels London-Shoreditch, London EC2
