A festive adaptation of my favourite ever cocktail – it's dangerously good!
Sprinkle a few spoonfuls of sugar over a small plate. Dip both sides of each orange slice into the sugar, then fry over a medium heat for 2-3 minutes each side, or until caramelised and darkly golden. Remove from the heat and set aside to cool.
Add the christmas spiced gin, vermouth bianco, campari and a handful of ice into a jug and stir for a minute or so, to chill the liquid.
Strain the cocktail into a rocks glass filled with fresh ice. Serve garnished with a caramelised orange slice and a star anise.
Looking for something with less alcohol? Try this Sparkling Blood Orange Mocktail.