Step 1
Make the blood orange purée: To a blender, add the blood orange, simple syrup, and ¼ cup of water and blend until smooth.
Step 2
Make the cocktail: To a rocks glass, add 1 or 2 large ice cubes. In a cocktail shaker, lightly muddle the mint, then add the baijiu, St-Germain, 1 ounce of the blood orange purée (reserve the rest for another use), and enough ice cubes to fill the shaker about halfway. Shake until chilled, about 15 seconds, strain into the glass, garnish with more mint, and serve.