🔗 Share this article Cocktail of the Week: Hidden Groove's Pumpkin Spice Coupette – Recipe The sophisticated, late-night relative of the pumpkin spice latte: similar cozy flavors, just a little less innocent. Pumpkin Spice Coupette Makes 1 To Prepare the Pumpkin Spice Syrup (Yields 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 For the Drink 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 Combine all the components in a small pan with 75ml water, bring to a simmer, then remove from stove and leave to steep for 30 minutes. Pour into a blender, lift out the cinnamon, blend as smooth as possible, then strain 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. Filter twice into a cooled coupette. Place a napkin across one side of the top of the glass, sprinkle the exposed side with cinnamon powder, then remove the napkin. Rest the cinnamon stick on the other half of the glass (singe one end a bit to unleash that autumnal scent), then present. Michele Gadaleta, bartender, the bar, London.