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

The sophisticated, evening cousin of the pumpkin spice latte: same seasonal comfort, just a touch more indulgent.

Pumpkin Spice Coupette

Serves 1

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

75g canned pumpkin flesh, or baked 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 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

To Make Your Own Pumpkin Spice Syrup

Put all the components 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, blitz as smooth 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 liquids into a shaker, add a generous scoop of ice, then shake hard. Filter twice into a cooled coupette. Lay a napkin across half of the top of the glass, sprinkle the uncovered side with cinnamon powder, then lift off the napkin. Rest the cinnamon stick on the other half of the glass (singe one end slightly to unleash that fall scent), then serve.

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