For the pumpkin spiced espresso martini
Add all the liquid ingredients in a cocktail shaker and stir to combine.
Fill with ice, then shake hard for around 20 seconds.
Strain into a coupette or martini glass, then twist the pared orange zest over the glass to release its oils onto the surface of the cocktail.
For the pumpkin spice syrup
Simmer 170g light brown soft sugar, 225g caster sugar and 360ml water until dissolved.
Whisk in 85g pumpkin purée, 2 tsp ground cinnamon and ½ tsp each ground ginger, ground cloves and ground nutmeg.
Simmer for 8 minutes, stirring occasionally.
Cool and stir in 25ml vanilla extract.
(Any extra syrup can be chilled in a sterilised jar for up to 3 months.)