It is an extra pampering that we reserve for our guests (and ourselves), especially if the end result is original and elegant: as in the case of this gin and tonic, which can be prepared and served directly inside Lock-eat juice jars, and which is enriched with the fresh and enveloping notes of pomegranate and violet.
Ingredients for one cocktail
11 cc Bombay gin
22 cc tonic water
violet syrup to taste
ice to taste
lemon to taste
a sprig of fresh mint
Cut the pomegranate in half, then poke the bottom of the fruit with a wooden spoon so that the seeds fall into a bowl; afterwards, with the help of a sieve and pestle, squeeze them to extract the juice.
Pour plenty of ice into an XL-sized Lock-eat juice jar, together with a tablespoon of violet syrup, the juice of half a pomegranate and the gin; add the tonic water until it reaches the neck of the juice jar.
Garnish the cocktail with a slice of lemon, a few whole pomegranate seeds and a sprig of fresh mint