After sipping my pumpkin spiced latte, a lot of ideas came rushing to my head. I decided to stick with this cocktail recipe, followed it thru and see what I ended up with. To my surprise, I am very pleased with the results.
This is really a drinkable cocktail (or I wouldn't share it with you lovely people). Would I make it again? 100%! I dislike watering down my beverage with regular water ice cubes and I don't think you should either. Making and using some coffee ice cubes changed the game. Anyway, I really hope you give this recipe a try. Cheers!
Ingredients:
(Serve 1)
Equipment:
Cocktail Shaker
V60 Coffee Brewer
Ice Cube Tray
Directions:
Please visit my "Pumpkin Spice Blend" page for the recipe.
Please visit my "Pumpkin Spiced Latte" page for the syrup recipe.
Pour the freshly brewed coffee into an ice cube tray.
Freeze it overnight.
I am using a V60 to brew my coffee.
You can check out James Hoffman's detailed guide here.
Lightly wash the coffee paper filter with boiling water.
Discard the water.
Add ground coffee into the center of the filter.
Create a small well in the center.
Bloom the coffee with 40g of boiling water.
Gently swirl the brewer and sit for 30 seconds.
After 30 seconds, pour the remaining 160g of boiling water.
Allow the coffee to drip.
Once the coffee has been dripped, chill in the fridge overnight.
The next day, chill a serving glass with some ice and set it aside.
Add the coffee ice cubes into a cocktail shaker.
Followed by vodka, coffee liqueur and pumpkin spice syrup.
Slam the shake tight and give it a good shake.
Pour out the ice cubes from the serving glass.
Strain the cocktail into the chilled serving glass.
Add in the coffee ice cubes from the shaker.
Fill the glass up with the chilled coffee.
Garnish with a pinch of the pumpkin spice blend.
Serve immediately.
Cheers!
Unexpectedly good...