To celebrate Holi, the Indian festival of colours, on 18 March, try your hand at making this, one of the Cinnamon Collection’s signature cocktails: a vibrant yellow, vodka-based cocktail topped with a garnish of star anise. You’ll need to infuse the vodka with cardamom at least a day ahead.
The spiced martini
Serves 1
For the cardamom vodka
5 cardamom pods
150ml vodka
For the drink
½ slice fresh pineapple
45ml cardamom vodka (see above and method)
15ml Chambord
10ml pineapple juice
10ml pomegranate juice
5ml cinnamon sugar syrup (ie, a basic syrup infused with a stick of cinnamon)
1 star anise, to garnish
A day ahead, lightly crush the cardamom pods, and put in a jar with the vodka. Seal and leave to infuse for 24 hours, stirring once halfway through, then strain and seal again.
To make the drink, muddle the fresh pineapple in a shaker until well broken down, then add all the liquids and a handful of ice. Shake for 15 seconds, then double strain into a martini glass (a chilled one, ideally), garnish with a star anise and serve.
UK readers: click to buy these ingredients from Ocado
• Anton Marinov, bar manager, Cinnamon Kitchen City, London EC2
