🔗 Share this article Cocktail of the Week: Hidden Groove's Pumpkin Spice Coupette – Recipe The sophisticated, late-night relative of the seasonal coffee drink: same seasonal comfort, just a touch more indulgent. Pumpkin Spice Coupette Serves 1 To Prepare the Pumpkin Spice Syrup (Makes 150ml; Not Required) 75g tinned pumpkin flesh, or baked pumpkin flesh 75g sugar 1cm piece fresh ginger, skinned and coarsely cut 1 pinch ground nutmeg 1 clove ½ cinnamon stick For the Drink 50ml vodka 15ml pumpkin spice syrup – we make our own, 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 saucepan 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 creamy as possible, then strain into a jar. The syrup will keep in the fridge for up to 10 days. Assembling the Drink Pour all the liquids into a shaker, add a generous scoop of ice, then shake hard. Filter twice into a chilled coupette. Place a napkin across half of the top of the glass, dust the uncovered side with cinnamon powder, then remove the napkin. Balance the cinnamon stick on the other half of the glass (lightly burn one end slightly to unleash that autumnal scent), then serve. Michele Gadaleta, bartender, the bar, in the city.