Summer Cocktail Series: Lighthouse Gin Martini

This week's recipe comes from Wharekauhau Country Estate in New Zealand. The hotel's take on the gin martini was inspired by Lighthouse Gin, recently purchased by the lodge's owner, Bill Foley. The light, slightly citric gin is distilled using the water from the Wharekauhau underground spring.

In the Lighthouse Gin Martini, Meyer lemons are recommended, a sweeter variety that is grown at Wharekauhau. As Wharekauhau's lemons grow along the New Zealand coastline, they pick up a very slight sea salt quality that accentuates the flavors of the gin martini. The idea behind this simple cocktail is to make it as "Wharekauhau as possible" without losing the traditional recipe.

Wharekauhau Country Estate's Lighthouse Gin Martini

• 2 ½ oz. Lighthouse Gin, or any other light, citric gin
• ½ oz. Dry Vermouth
• Meyer Lemon peel, preferably Wharekauhau-grown

Instructions: Place ice into a martini or lowball glass to chill the glass. Pour the gin and vermouth into a shaker over ice. Stir gently for 30 seconds. Strain into glass. Peel a 2-inch piece of lemon peel, curling slightly. Garnish glass with the peel. Serve.

See more from our Summer Cocktail series.