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