Drink of the Week: This Signature Pumpkin Spice Coupette – How to Make

The sophisticated, late-night relative of the pumpkin spice latte: similar cozy flavors, just a touch more indulgent.

Pumpkin Spice Coupette

Makes 1

To Prepare the Pumpkin Spice Syrup (Yields 150ml; Optional)

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 – we make our own, but a store-bought 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

Combine all the ingredients in a small pan with 75ml water, bring to a simmer, then remove from stove and leave to steep for 30 minutes. Tip into a blender, lift out the cinnamon, blend 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, include a generous scoop of ice, then vigorously shake. Double strain into a cooled coupette. Lay a napkin across half of the top of the glass, dust the exposed side with cinnamon powder, then lift off the napkin. Balance the cinnamon stick on the opposite side of the glass (lightly burn one end slightly to unleash that fall scent), then serve.