A riff on Thomas Waugh’s own Pegu Club riff that subs in fresh blood orange juice (and a bit of aperitif) for blood orange liqueur to take advantage of winter citrus The trio of blood orange, grapefruit, and lime (and the citrusy bitterness in the bit of aperitivo) work very well with the botanical notes in the gin while the Fernet adds intriguing bittersweet and herbal notes 2 oz Gin (a bottle like Plymouth or Four Pillars that works well with citrus is recommended) .5 oz Fresh Blood Orange Juice (can use Solerno Blood Orange Liqueur for the Thomas Waugh version) .5 oz Fresh Grapefruit Juice (.75 oz if using Solerno) .5 oz Simple Syrup .25 oz Fresh Lime Juice .25 oz Fernet (I like the more flavorful Contratto version, but Branca works too) Barspoon red aperitif of choice (Campari, Leopold, St George Bruto, etc; not needed if using blood orange liqueur) Pinch of salt Shake with ice, strain into chilled coupe. Express essential oils from grapefruit twist over drink and discard peel