Viola Syrup Gin & Tonic

Viola Syrup Gin & Tonic

A new twist on an old favourite


15 Minutes



For 1 people

  • 1 Punnet Merry Mellody Viola Flowers
  • 30 mL Gin
  • 100 mL Tonic
  • 2 cup(s) Water
  • 5 tablespoon(s) Caster sugar

Adjust Quantity


  1. Place 1 punnet of Viola flowers into a saucepan with 2 cups of cold water and bring to the boil.  Boil for approximately 5 minutes.
  2. Remove flowers from the saucepan and stir in caster sugar over a low heat until disolved.
  3. Allow to cool.  Syrup will retain the colour and flavour of the bloom.
  4. Place ice in the glass.  Add gin and tonic.  Stir in 4 tablespoons of viola syrup.  Garnish with fresh viola flowers
  5. Note: you will have left over Viola sugar syrup which will keep refridgerated for up to 1 month.