Ingredients
- spiced rum 40ml
- lemon juice 25ml
- saffron syrup 20ml
- pumpkin purée 35ml
- prosecco to top up
- mint sprig to serve
- orange slice to serve
Method
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Step 1
To make saffron syrup, gently heat a few strands of saffron in some sugar syrup. Strain and cool before using.
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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.
