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.