'Insurrection' – beetroot, blackcurrant and honey cocktail

Begin by infusing the rum. Place the rum and beetroot into a container and leave, covered, at room temperature for 6 hours to infuse. Strain and reserve in the bottle

To make the honey syrup simply combine the honey and water, mixing well. Reserve in a bottle

Fill a cocktail glass with ice to chill

To make the cocktail, carefully measure all the ingredients into the tin of a Boston shaker. Add a large scoop of ice

Shake hard for 15 seconds, then strain into the empty half of the shaker. Throw away the ice and shake again without ice for 15-20 seconds. Throw the ice out of the glass and strain the cocktail though a tea strainer into the glass

To garnish, dust the top of the cocktail with beetroot powder, then place the red amaranth in the centre of the drink