Add the Aperol, Simple Syrup, clove powder and blood orange juice to a champagne flute. Top with the champagne, then use a bar spoon to slowly pull up the ingredients from the bottom. Lightly grate some orange zest on top of the cocktail and serve.
Combine the sugar and 1 cup water in a small saucepan and bring to a boil. Cook, stirring, until the sugar dissolves. Remove from the heat and let cool completely. Keep covered in the refrigerator up to 1 month.
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