Pumpkin Spice Coupe mocktail recipe
Pumpkin purée, black tea and fresh lemon shaken into a clean, lightly spiced coupe.
Method: Shake · Glass: Coupe glass · Time: 7 minutes plus chilling · Difficulty: Intermediate
Ingredients
- 1½ oz plain pumpkin purée
- 1½ oz strong chilled black tea
- ½ oz fresh lemon juice
- ½ oz demerara syrup
- 1 oz unsalted chickpea aquafaba
- 1 small pinch pumpkin pie spice
- 1 cup ice cubes
How to make it
- Chill a coupe glass well before mixing.
- Add pumpkin purée, tea, lemon juice, syrup, aquafaba and pumpkin pie spice to a shaker without ice.
- Shake hard for 15 seconds, add ice and shake again until the tin is cold.
- Double strain into the coupe, dust lightly with nutmeg and add the lemon twist.
Garnish
A fine dusting of nutmeg and one small lemon twist
Why this balance works
Pumpkin purée is earthy and dense, which is why the tea and lemon are not optional. The lemon makes the drink feel lifted rather than pie-like, while black tea stops the spice from being the only flavour. Use plain purée, not sweetened pumpkin filling.
Technique to keep
Double straining matters whenever purée and dry spice meet a coupe. The first shake builds foam; the second chills and dilutes. A fine mesh strainer keeps the finished surface smooth instead of leaving a grainy ring around the glass.
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