Instead of orange liqueur, mixologists Alan Akwai and David Shenaut at Portland's restaurant Raven & Rose use a trendy house-made artisanal drinking vinegar in this citrusy margarita the Sanguine Daisy.
Combine ingredients and shake with ice. Strain over fresh ice into a rocks glass with sea salt on the rim. Garnish with fresh mint and a cinnamon-sugar laced blood orange slice.
To make the blood orange vanilla shrub:
Simmer 3 ounces of white wine vinegar in a saucepan with two cinnamon sticks, 4 to 6 whole cloves and one tablespoon of dried bitter orange peel for about 5 minutes. Add 4 ounces of fresh blood orange juice, 3 ounces (by volume) of cane sugar and a half teaspoon of pure vanilla bean paste. Stir until sugar is dissolved and strain out solids. Makes about 8 ounces.