Who needs the Amalfi Coast when you can just make Lighthouse Gin’s famous ‘Gin-cello’ instead? Refreshing, citrusy and with just the right amount of tang, this twist on the classic vodka Limoncello is the new sip of summer.

Lighthouse Gin’s Gin-Cello Recipe 

Made famous in Wairarapa and a staple at the beloved Lighthouse Gin Garden Party, head distiller Rachel Hall is sharing her secret Gin-cello recipe to add a little zing to your next summer soiree. Alternatively, enjoy on a hot day as an aperitif at Lighthouse Gin’s new home in Martinborough, The Runholder.

 Ingredients

• 12 lemons halved
• 2/3 cup sugar
• 700ml bottle of Lighthouse Gin Original

 Method

• Add lemons & sugar to a stand mixer and mix on low until lemons are crushed and sugar is dissolved (you can also mix by hand with a wooden spoon).
• Once sugar is dissolved, slowly stir in gin.
• Place into a sealed container and leave in the fridge for a minimum of 2 days (we like to leave it for a week) to infuse.
• Strain through a fine sieve into a bottle. Place bottle back in fridge until needed.