Warm spices and winter citrus come together to make this punchy spiced blood orange shrub with a soft, festive hue. You probably won’t even miss the alcohol, but if you do, spike each drink with about 1½ oz. vodka or whiskey. And if you can’t get your hands on blood oranges, use orange zest and blood orange juice or a mix of 3 oranges and 1 lemon to mimic the sweet and slightly tangy flavor of blood oranges.
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Remove zest from blood oranges in wide strips with a vegetable peeler, leaving as much pith behind as possible. Set half of zest aside for serving. Slice oranges in half; squeeze juice through a fine-mesh sieve set over a measuring glass or small bowl (you should have about 1 cup juice). Discard pulp and seeds; set juice aside.
Bring ginger, cinnamon stick, cloves, sugar, remaining blood orange zest, and 1 cup water to a boil in a medium saucepan over medium heat. Cook, stirring occasionally, until sugar is dissolved and mixture is reduced by half, about 5 minutes. Let cool, then strain syrup through a clean fine-mesh sieve into a clean measuring glass; discard solids.
Stir vinegar and reserved blood orange juice into syrup. Taste shrub—it should be a well-balanced sweet-and-sour flavor; add more vinegar by the tablespoon if needed.
To serve, pour 3 Tbsp. shrub into each of 8 ice-filled glasses. Top off each with 4–5 oz. club soda and stir gently to combine. Garnish with reserved zest.
Do ahead: Shrub can be made 6 weeks ahead. Pour into a 1-pint glass jar; cover and chill.
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sorry, why can't I call it a mocktail?
This shrub is the perfect winter mocktail. Super delicious drink without the hangover. Loved the warm spices. Our grocery didn’t have blood oranges so made it with regular and it still turned out tasty.