Blood Orange Pomander

Image of Blood Orange Pomander

For the cocktail:
2 ounces Hangar 1 Straight Vodka
1/2 ounce clove syrup (see below)
3/4 ounce fresh-squeezed blood orange juice, strained, plus 1 slice reserved
1/4 ounce fresh-squeezed lemon juice, strained
6 dashes Angostura bitters
For the clove syrup:
2 blood oranges, peeled
1 cup white sugar
2 tablespoons whole cloves

For the cocktail:
Combine all ingredients in a shaker with ice and shake well.
Strain into a chilled coupe.
Garnish with a blood orange slice and serve.
For the clove syrup:
Bury the blood orange peels in the white sugar. Muddle to release the oils and let sit for 1 hour—the sugar will become like wet sand.
Toast the cloves in a dry saucepan until very fragrant. Add 1 cup of water and heat until almost boiling. Add the sugar with blood orange peels, stir well, and heat until almost boiling. Remove from heat, let cool completely, and strain. (The syrup will keep in the fridge for up to 2 weeks.)