Serve in a

Garnish:

Blood orange salt rim Hazelnut oil

How to make:

I will start explaining how the garnish was made. I peeled one of the blood oranges to then place in a dehydrator overnight then milled it down into between the size of chilli flakes and salt, I then mixed the blood orange dust with some salt then used a piece of the blood oranges to wet the glass to further rim a third of the glass creating a boarder on the glass and exhibited in the photo.
The cordial that I had made myself was done by was in made an oleo saccharum with the blood orange peels and sugar. I then matched the oleo saccharum with the juice of the fruit by volume.
When it comes to making the cocktail
Rim the glass with blood orange then the blood orange dust and salt, then wipe the bottom of the rim garnish to create a crisp line.
If not stored in a freezer chilled with ice and water or crushed ice, whatever easiest to use for the bartender.
I put poured the lime juice, then the cordial, then the beesou and finally the mezcal. Add ice into the shaker
Shake, double strain into the chilled Nick and Nora
Garnish with a drop of hazelnut oil in the centre of the aroma.