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The sophisticated, evening cousin of the seasonal coffee drink: same seasonal comfort, 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, peeled and coarsely cut
1 pinch ground nutmeg
1 clove
½ cinnamon stick

For the Drink

50ml vodka
15ml pumpkin spice syrup – homemade is great, but a store-bought 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

Put all the ingredients in a small pan with 75ml water, heat until bubbling, then turn off the heat and leave to steep for 30 minutes. Pour into a blender, lift out the cinnamon, blend as creamy as possible, then strain into a jar. The syrup will keep in the fridge for up to 10 days.

Assembling the Drink

Measure all the liquid ingredients into a shaker, add a big handful of ice, then vigorously shake. Double strain into a cooled coupette. Place a napkin across one side of the top of the glass, dust the exposed 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 release that autumnal scent), then serve.

Michele Gadaleta, assistant bar manager, the bar, in the city.