Hmmm, a Blood Orange....

Nice idea and more than acceptable. I've been known to use the "heel" of the Valencia left after slicing "Garbage Garnish". I like your Blood Orange because the pith layer seems less bitter in that breed (just as Meyer lemons are to be preferred, with thin skin lemons second and those heavy, big thick rind lemons not at all). A little orange juice and peel improves another old drink, the "Sidecar" (a proper use for really bad brandy and from which the Margarita was likely developed).

I'm not sure where the pernicious custom of topping off with club soda first occurred, but it sort of defeats the intent - a booze boost which you feel alll the way down, and reveals a bar attempting to control costs, almost as bad as "watering" the whisky bottles in the well or on the bar back.

I learned bar tending as a young college student working part time as a bar man, taught by an elderly African American who had spent about six decades tending bar in private clubs (including an upscale 19th hole that catered to tycoons, politicians and gentlemen golfers and tennis players). He knew all the classics, could shuck oysters without gloves, and mixed a seduction-surety French 75, a drink invented to charm away knickers and likely capable even in today's market of releasing the elastic from the snuggest of thongs.