Perrier Beet

1. In a mixing glass, use a pestle to crush 3 fresh raspberries, 2 cubes of cooked beetroot and 1 sprig of fresh coriander.
2. Add 20 ml of raspberry syrup and a few ice cubes.
3. Pour in 20 ml of PERRIER to dilute. Shake well to free up the flavours of the fruit.
4. Double-strain into a chilled cocktail glass.
5. Snip the coriander leaves and place them on a strainer across the top of the cocktail glass, above the mixture of beet and raspberry.