🔗 Share this article Drink of the Week: This Signature Pumpkin Spice Coupette – Recipe The sophisticated, evening cousin of the seasonal coffee drink: similar cozy flavors, just a little less innocent. Pumpkin Spice Coupette Makes 1 To Prepare the Pumpkin Spice Syrup (Makes 150ml; Not Required) 75g canned 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 – homemade is great, but a bought-in 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 Preparing the Pumpkin Spice Syrup Combine all the ingredients in a small pan with 75ml water, heat until bubbling, then remove from stove and leave to steep for 30 minutes. Pour into a blender, remove the cinnamon, blitz as creamy as possible, then filter 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. 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. Rest the cinnamon stick on the other half of the glass (singe one end slightly to unleash that fall scent), then present. The creator, assistant bar manager, Hidden Grooves, London.