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1.
Add the cinnamon, cloves and star anise to a dry frying pan and toast for 5 minutes, or until the spices are fragrant. Remove from the heat and leave to cool.
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2.
Tip all the spices into a jar and pour over the gin. Seal and chill for 48 hours to infuse.
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3.
Strain the infused gin through a fine mesh sieve.
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4.
Fill the glasses with ice.
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5.
Mix the cocktail by tipping 25ml of the infused gin, vermouth and Campari into the glasses.
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6.
Garnish with orange slices and bay leaves.