Greg Lehman scales back the juniper berry flavor and plays up the citrus peel notes in this gin-infused cocktail. Starting with lemon, lime, grapefruit and citrus peel and including allspice, coriander and cinnamon, the mixture creates a bright, herbal breath that mellows the gin's biting flavor. “Our gin, with the citrus in there, really plays well with a ton of cocktails,” Lehman says. “Think about how many cocktails are garnished with citrus or have some kind of citrus component.”

Blood Orange Collins
Recipe courtesy of Watershed Distillery

1 1/2 ounces Four Peel Gin
1/2 ounce fresh lemon juice
4 ounces blood orange soda
1/2 ounce rosemary simple syrup
 
Mix over ice in a Collins glass. Garnish with slice of blood orange and fresh sprig of rosemary.
 
For the rosemary simple syrup: Combine 1 part water with 1 part sugar in a saucepan and bring to a boil. Remove from heat and add 3 to 4 fresh rosemary sprigs. Remove the rosemary when the syrup reaches room temperature.