Try this spiced rum cocktail, then check out our mojito, piña colada, mai tai and more rum cocktail recipes.


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


  • 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.


Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating