Pumpkin Spice Oaxacan Coffee

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Cocktail History

The Pumpkin Spice Oaxacan Coffee is an autumn cocktail that was created as a variation of the Oaxacan Coffee. The recipe keeps the essence of the original with freshly brewed coffee and smoky mezcal, finished with a rich layer of whipped cream. The difference lies in replacing the usual Mexican brown sugar syrup with a homemade pumpkin spice syrup, which infuses the drink with the warm, inviting flavors of cinnamon, nutmeg, and clove. This flavorful addition pairs beautifully with the mezcal’s earthy smokiness, creating a balanced and indulgent drink that’s perfect for fall mornings or crisp evenings.

Cocktail Ingredients

To make this cocktail, you’ll need the following ingredients:

Coffee: This is a beverage made with roasted coffee beans and water. I used medium roast coffee.

Mezcal: This is a spirit made in Mexico with agave, sugar, and alcohol that is aged in an underground pit lined with wood. I used Del Maguey Vida Mezcal.

Pumpkin Spice Syrup: This is a sweetener made with pumpkin purée, pumpkin pie spice, vanilla extract, brown sugar, white sugar, and water. I used this sous vide recipe.

Whipped Cream: This is heavy cream that has been whipped and beaten until it’s light and fluffy. I used Reddi-Wip Original Dairy Whipped Topping.

Bartending Tools

To make this cocktail, you’ll need the following bar tools:

Bar Mat: This is a rubber or silicone mat that’s placed on the bar surface to catch spills, provide grip for glasses and tools, and keep the workspace clean and organized. I used the Highball & Chaser 18×12 Bar Mat.

Coffee Maker: This is an appliance that brews coffee by passing hot water through ground coffee beans. I used the Breville Precision Brewer Thermal Coffee Maker.

Jigger: This is a small, double-sided measuring tool that’s used to accurately portion spirits and mixers, typically with one side measuring 1 oz and the other 1.5 or 2 oz. I used the Japanese jigger from the A Bar Above 14-Piece Silver Bar Set.

Bar Spoon: This is a long-handled spoon with a twisted shaft that’s used for stirring, layering, and reaching the bottom of tall cocktail glasses. I used the Barfly Stainless Steel Teardrop Bar Spoon.

Irish Coffee Mug: This is a heat-resistant glass mug with a sturdy handle and footed base that’s used to serve warm drinks. I used the Libbey Georgian Irish Coffee Mug.

Tasting Notes

This cocktail has the following flavor profile:

• Appearance: Deep brown color with a frothy white top

• Aroma: Cream and coffee

• Taste: Sweet whipped cream followed by an explosion of bold coffee and smoky mezcal

• Finish: Some sweetness from the syrup with notes of pumpkin and baking spices

Kendall’s Take: “I don’t think I would’ve ever thought to pair coffee with mezcal, but they worked surprisingly well in this drink. I especially liked the addition of my pumpkin spice syrup that gives the Pumpkin Spice Oaxacan Coffee some seasonal flair, and I can’t say that I would rate it what I did if that ingredient hadn’t been included. If anything, I’d maybe increase the amount of flavored syrup a touch more to tone down the mezcal, but as is, it’s tasty too.”

Recipe