Gin-credible gin-cello!

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.


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


  • 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.

Gin-Cello Spritz Recipe


  • Ice
  • 30ml Gin-cello
  • 15ml white vermouth (we recommend Dolin Blanc)
  • 10ml fresh lemon juice


  • Add ice, Gin-cello, white vermouth and lemon juice into a glass.
  • Top with soda, garnish with sprig of thyme and enjoy!


Lighthouse Gin original is available at Liquorland, Bottle-O, and Foley Wine Club for an RRP of $65.00.

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