"To make your own pumpkin spice syrup, put all the ingredients in a small pan with 75ml water, bring to a simmer, then turn off the heat and leave to steep for 30 minutes. Tip into a blender, lift out the cinnamon, blitz as smooth as possible, then strain into a jar. The syrup will keep in the fridge for up to 10 days."
"To build the drink, measure all the liquids into a shaker, add a big handful of ice, then shake hard. Double strain into a chilled coupette. Lay a napkin across half the top of the glass, dust the exposed side with cinnamon powder, then lift off the napkin. Balance the cinnamon stick on the other half of the glass (singe one end slightly to release that autumnal scent), then serve."
The recipe creates a pumpkin spice coupette combining vodka, pumpkin spice syrup, coffee liqueur, Baileys and a double shot of espresso. A homemade pumpkin spice syrup uses tinned or roasted pumpkin, sugar, fresh ginger, nutmeg, clove, cinnamon stick and 75ml water, simmered then steeped for 30 minutes, blended, strained and stored in the fridge up to 10 days. To assemble, measure all liquids into a shaker with a large handful of ice and shake hard, then double strain into a chilled coupette. Garnish by dusting cinnamon powder on half the glass and balancing a lightly singed cinnamon stick.
Read at www.theguardian.com
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