Citrus Stardust

(Makes about 4 servings)

Remove zest from blood oranges in wide strips with a vegetable peeler, leaving as much pith behind as possible. Set half of the 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 of juice). Discard pulp and seeds; set juice aside.
 
Bring the 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 the 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.
 
Sprinkle the edible glitter at the bottom of the glass and top with fresh ice.  Add the ¾ oz. Shrub and stir gently to combine with the glitter. Slowly top with the Breathless Blanc de Blancs and garnish with a thinly-sliced dehydrated blood orange wheel, or fresh thinly-sliced