Combine all ingredients in a shaker with ice and shake well.
Strain into a chilled coupe.
Garnish with a blood orange slice and serve.
For the clove syrup:
Bury the blood orange peels in the white sugar. Muddle to release the oils and let sit for 1 hour—the sugar will become like wet sand.
Toast the cloves in a dry saucepan until very fragrant. Add 1 cup of water and heat until almost boiling. Add the sugar with blood orange peels, stir well, and heat until almost boiling. Remove from heat, let cool completely, and strain. (The syrup will keep in the fridge for up to 2 weeks.)
Irene runs a monthly Brooklyn-based pop-up series called Yooeating, with new takes on Korean home cooking, street food, and drinking culture by pairing with other culinary cuisines that feel like home.