I found the gin overpowers the pomegranate so much that they got lost. By turning it into a champagne cocktail (ie in a flute and topped with champers), it was more fun and flavoursome.
Buy a good quality bottle of gin – you normally get what you pay for. Pop it in the freezer for an hour, along with a shot glass for each of your guests.
Peel some pomegranates and remove the beautiful deep purple-red capsules from inside. At the end of the meal, simply fill your shot glass with pomegranate seeds, pour in your iced gin and shoot the cocktail back.