Ingredients
- 1.5oz vodka
- 1oz espresso
- 0.5oz toasted pumpkin spice syrup
Pumpkin spice syrup:
- 250 g roasted pumpkin purée ** (put pumpkins in oven and roast until soft and slightly brown - 30 mins at 425F)
- 250 g white sugar
- 200 g water
- 2 cinnamon sticks
- 3 cloves
- 2 g grated ginger
- 1 g nutmeg
- 1 g salt
Directions
- Shake hard with ice, double strain into a chilled coupe.
- Garnish with grated cinnamon.
For the Pumpkin spice syrup:
- Warm together for 15 minutes without boiling.
- Blend and fine strain.