When it comes to citrus in cocktails, the juice gets a lot of the credit—but Mezcaleria Las Flores partner and head bartender Jay Schroeder points out that there’s a lot of magic in the peel. “The best parts about using seasonal citrus are the flavors and aromas trapped inside the citrus zest,” he says. “They can be easily accessed with a little elbow grease, and the results are well worth the efforts.” For this cocktail, Schroeder transforms blood oranges into a bright cordial using both the juice and the zest, matching the fruit with mezcal and apple brandy.