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Serves 1
Easy
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Perfect for autumn, this pumpkin and spiced rum cocktail comes from Cahoots in Soho
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- 40ml spiced rum
- 25ml lemon juice
- 20ml saffron syrup
- 35ml pumpkin purée
- to top up prosecco
- to serve mint sprig
- to serve orange slice
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To make saffron syrup, gently heat a few strands of saffron in some sugar syrup. Strain and cool before using.
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Shake the rum, lemon juice, syrup and purée with ice and strain into a highball glass filled with fresh ice. Top up with prosecco, cap with crushed ice to slow dilution, and garnish with spring of mint and an orange slice.
