Roughly smash up the spices using either a pestle & mortar or the end of a rolling pin

Put the spices into a dry (un-oiled) frying pan and heat gently for 1-2 minutes to release their aromas

Tip the spices into a large screwcap jar, pour over the gin and seal. Store for 5 days giving the jar a gentle shake every day or so

After 5 days strain the gin through a muslin cloth to remove the spices.

Store the strained gin in a glass bottle for up to 3 months

Put an un-oiled frying pan over a high heat while you brush the orange segments lightly with the oil. Place both segments flesh side down in the pan and cook for 1-2 minutes until beginning to char. Flip over and cook the other side in the same way. Remove from the pan to cool

Put a few ice cubes into your glass, add one of the charred orange wedges and top with a little more ice

Pour the gin, red vermouth and Campari over the ice. Stir briefly. Add the remaining orange segment & serve immediately