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
“Coffee and mezcal weren’t the most obvious duo for me at first, but the smoky depth of the mezcal plays beautifully against the rich, bold coffee flavor. Add pumpkin spice syrup into the mix, and suddenly the whole drink feels warm, seasonal, and perfectly suited for fall evenings. The Pumpkin Spice Oaxacan Coffee is cozy with a little edge—a great pick when you want your coffee cocktail to have some seasonal personality.”

Recipe