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10 MIN­UTES | SERVES 1|EASY

Olive - - Seasonal Recipe Index -

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.

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