Three things you need to know before we go any further:
All right, now that we’ve properly rationalized what’s to follow, we can tell you about Pumpkin Spice After Dark. It’s like a pumpkin spice latte—you know, those seasonal creations that are ubiquitous in coffee shops and Instagram feeds this time of year. But it’s spiked. So already it’s like 200 percent better.
Since bartenders don’t always like it when you show up to the bar with a recipe in hand, it’s probably best to just make this one for yourself at home.
In this case, they’re combining Arabica coffee with cachaça, the rum-like national spirit of Brazil. Throw in some coffee brandy for an additional kick, plus some heavy cream and your pumpkin spice syrup, and you’ve got yourself a reasonable candidate for autumnal imbibing. And since bartenders don’t always like it when you show up to the bar with a recipe in hand, it’s probably best to just make this one for yourself at home. Fortunately, we’ve got a recipe for doing just that.
1 cup Arabica coffee
1.5 oz Cachaça 51
1.5 oz coffee brandy
1 oz heavy cream
.75 oz Poor Man’s Kitchen Pumpkin Spice Syrup
How to Make It
Pour hot coffee into a warmed glass until it’s about 3/4 full. Add pumpkin spice syrup and stir. Blend in cachaça and coffee brandy. Top with heavy cream by pouring gently over the back of a spoon.
Why We Like It
Did you see the part where it’s combining caffeine and liquor? That’s a pretty big selling point. And besides, we’re not anti-pumpkin. Pumpkin beers and cocktails have their place. Occasionally. Like when your well-meaning, home-brewing friend surprises you with a six-pack. Or you’re attending a harvest festival. Or it’s National Coffee Day, we’re heading into October, and you’ve got an easy recipe at your disposal. Especially then.