Cocktails

In a heavy tumbler, add plenty of ice and pour one part Lighthouse London Dry Gin. 

Before adding tonic water, swirl the gin and ice around in the glass a few times to help chill the gin, and sip slowly to taste the gin.

Add your preferred tonic water and a squeeze of lemon.

Our preferred tonic waters are East Imperial Burma, or Fever Tree Premium Tonic Water.

30ml Lighthouse London Dry Gin
20ml Campari
20ml Sweet Vermouth
Ice
Orange

Add to a mixing glass, add ice, and stir until chilled. Strain over one large ice cube into tumbler glass. Garnish with orange wheel.

[Recipe]

60ml Lighthouse London Dry Gin
25ml Fresh lemon juice
20ml Passionfruit pulp syrup
15ml Sugar syrup
1ml Vanilla bean paste (or make a vanilla bean sugar syrup) 
20ml Egg whites

Add all ingredients to a shaker.

Dry shake to emulsify the egg whites and create and thick foam.

Add ice and shake again until the shaker is frosty.

Double strain and garnish with dehydrated raspberry dust.

45mls Lighthouse London Dry Gin
30mls White Cacao Liqueur
45mls Cream or milk
20mls Ginger syrup
Pinch of Nutmeg or cinnamon 

Fill a shaker with ice cubes. 

Add cream, Lighthouse Gin and white cacao liqueur and ginger syrup. Shake and strain into a chilled cocktail glass. 

Lightly sprinkle with cinnamon or nutmeg.

Option to add a Ginger Kiss as a garnish.

1 litre pure apple juice (we recommend Mela)
2 cinnamon quills
3 whole cloves
1 star anise
1 tablespoon honey
2 chamomile teabags
Half zest of 1 orange + 2 slices of orange
100ml Lighthouse London Dry or Barrel Aged Gin 

Warm spices until fragrant, then add orange and honey and warm until honey has melted.

Add apple juice and tea bags, bring up to temperature then turn down to low and mull for about 1-2 hours.

Add gin and gently warm. Do not over heat once gin has been added as this will burn off the alcohol. Remove from heat, strain into glasses and enjoy! 

50ml Lighthouse Navy Strength Gin
15ml Dry Vermouth
10ml Olive brine
Olives for garnish

Add the gin, vermouth and olive brine to a mixing glass filled with ice and stir until well-chilled.

Strain into a chilled cocktail glass. Garnish with a skewer of olives.

This gin also makes a great dry martini with a twist of lemon.

30ml Lighthouse Navy Strength Gin
30ml Cointreau
30ml Lillet Blanc
30ml Fresh lemon juice
1 dash Absinthe

Coat your glass with a few dashes of absinthe.

Combine Lighthouse Navy Strength Gin, Cointreau, Lillet Blanc, and fresh lemon juice in a shaker filled with ice.

Shake well for 15-20 seconds.

Strain mix into a chilled coupe or cocktail glass.

Garnish with a zesty lemon twist.

30ml Lighthouse Barrel Aged Gin
30ml Peach Schnapps
10ml Lemon juice
15ml Augar syrup
60ml English Breakfast tea (make sure tea has been brewed enough)

Shake or stir together and pour over ice.

Garnish with lemon and /or orange wheels and mint.

In a heavy tumbler add plenty of ice and pour one part Lighthouse Kawakawa & Kelp Gin.

Before adding tonic water, swirl the gin and ice around in the glass several times to help chill the gin.

Add East Imperial New Zealand Tonic and garnish with green kiwi and lime.

30ml Lighthouse Kawakawa & Kelp Gin
15ml Campari
1 bar spoon olive brine
Fever Tree Mediterranean Tonic
Ice 

Add Lighthouse Kawakawa & Kelp Gin, Campari and olive brine, to a short glass and stir.

Add ice and top with fever-tree Mediterranean tonic.

Garnish with fresh orange wheels, rosemary spear with two stuffed olives.

50ml Lighthouse Kawakawa & Kelp Gin
15ml Dry Vermouth
Lemon twist

Add the gin and vermouth to a mixing glass filled with ice and stir until well chilled.

Strain into a chilled cocktail glass.

Garish with a twist of lemon.