Spiced Rum Cocktail with Prosecco

Welcome back to Blighty

  • serves 1
  • Easy

Perfect for autumn, this pumpkin and spiced rum cocktail comes from Cahoots in Soho



  • spiced rum 40ml 
  • lemon juice 25ml 
  • saffron syrup 20ml
  • pumpkin purée 35ml
  • prosecco to top up
  • mint sprig to serve
  • orange slice to serve


  • Step 1

    To make saffron syrup, gently heat a few strands of saffron in some sugar syrup. Strain and cool before using.

  • Step 2

    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.