Campari dust

Tanqueray 10 50ml

Aperol 12.5ml

lemon juice 20ml

Gomme 10ml

orange 1

To make the Campari dust, reduce equal measures of Campari and sugar in a pan on a low heat by half. Pour out on to a large tray and leave to set. Once fully set, mash, blitz and blend into a texture like granulated sugar. Rim a Martini glass with this using the juice of an orange. Now shake all the liquid ingredients over ice and double strain into the glass. Cut a circular piece of orange zest, remove the pith carefully with a knife (don't squeeze any of the oils out in the process!), then flambé the orange over your drink and use to garnish.