INGREDIENTS

Winter Spice Syrup: (enough for about 10 cocktails)
1 nutmeg pod
1 3-inch cinnamon stick, broken into bits
2 teaspoons whole allspice
2/3 cup simple syrup

Winter Spice and Sugar Rim: (for 30 rims)
½ blood orange
1 tablespoon ground spice mixture
5 tablespoons sugar
1 tablespoon blood orange zest, dried

Assemble and Serve:
½ ounce Charbay blood orange vodka
½ ounce Charbay Meyer lemon vodka
½ ounce vodka
½ ounce Meyer lemon juice, freshly squeezed
½ ounce blood orange juice, freshly squeezed
2 dashes Fee Brothers peach bitters
½ ounce winter spice syrup
Blanketflower petals*

*Can be substituted with other edible flowers

METHOD
For the Winter Spice Syrup:
Wrap the nutmeg pod in a towel and break it into pieces with a hammer or other blunt object. Put the nutmeg pieces, cinnamon pieces, and allspice in a spice or coffee grinder and process to a coarse powder. Reserve 1 tablespoon of the ground spice mixture for the Winter Spice–Orange Sugar. Heat a stainless steel pan over medium heat and gently toast the spices, being careful not to burn them. Add the simple syrup and bring the mixture to a boil over high heat. Reduce the heat to low and simmer for 5 minutes. Remove the spiced syrup from the heat and allow it to cool to room temperature. Pour the syrup through a fine-mesh strainer to remove any solid pieces. The syrup will keep for 1 month refrigerated in an airtight container.

For the Winter Spice and Sugar Rim:
Place a glass in the freezer to chill. Meanwhile put the spices, sugar, and zest in a small bowl and stir to combine. Rub the blood orange half around the rim of the chilled glass and shake off any excess juice. Dip the glass into the spice-sugar mixture to coat the rim.

To Assemble and Serve:
In a mixing glass, stir together the vodkas, juices, bitters, and syrup. Add enough ice to fill the glass, shake hard for 7 seconds, and strain into the sugar-rimmed glass to serve.