Cocktails

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

60ml Lighthouse Gin Original
1 x 5cm piece of sliced cucumber
15ml Elderflower cordial
30ml lime juice
975ml Lemonade
2 cups of ice

Chill down the glass with ice while you make the cocktail. In a cocktail shaker, add elderflower cordial and cucumber and muddle to infuse. 

Add the gin, lime juice and ice and shake until chilled.

Throw out the ice from your glass and double strain the cocktail into your glass.

Garnish with a thin slice of cucumber.

50ml Lighthouse Hawthorn Edition 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.

45ml Lighthouse Hawthorn Edition gin
30ml fresh yen ben lemon juice
Ice
East Imperial Yuzu Lemonade
Lemon wheels
Maraschino cherries

Add gin and fresh lemon juice to a tall glass and stir. Add ice, top with lemonade and garnish with lemon wheels and cherries.

60ml Lighthouse Barrel Aged Gin
15ml dry vermouth
15ml Cointreau
1 barspoon apricot jam

Add all ingredients to a shaker. 

Add ice and shake.

Strain into a tumbler and enjoy!

60ml Lighthouse Barrel Aged Gin
30ml cherry juice
30ml sugar syrup
1 egg white
30ml fresh yen ben lemon juice

Add all ingredients to shaker and dry shake without ice.

Add ice and shake again.

Strain into coupe and enjoy!

30ml Lighthouse Mt Difficulty Barrel Aged Gin
Rhubarb Tonic 
Dehydrated orange slice
Ice

Add ice to a glass, followed by gin.

Top with rhubarb tonic and garnish with a dehydrated orange slice.

30ml Lighthouse Mt Difficulty Barrel Aged Gin 
30ml of red vermouth
Almighty peach & ginger sparkling water.

Add gin, vermouth and ice to a mixing glass and stir.

Strain into a tumbler with ice and top with peach and ginger sparkling water.

Garnish with a dehydrated orange slice and wild thyme.

45mls Lighthouse Gin Original
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 Apple Juice)
2 cinnamon quills
3 whole cloves
1 star anise
1 tablespoon honey
2 chamomile teabags
Half zest of one orange plus two slices of orange
100ml Lighthouse Original 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! 

Into a glass add:

30ml Lighthouse Barrel Aged Gin
50ml rhubarb syrup
15ml fresh lime juice
Top with ginger beer
Ice

Garnish with mint and a slice of lime