• 30mL Bloody Shiraz Gin
• 30mL Maidenii Sweet Vermouth
• 30mL Campari
• 30mL orange juice
• 80mL spiced tea (see recipe below)
• Slice of orange with cloves pierced in

• Prepare spiced tea (instructions below), then add 80mL to a heat-proof vessel along with gin, vermouth, Campari and orange juice
• Stir to combine
• Garnish with your clove-pressed orange slice

MAKES FIVE SERVES

• 2 cardamom pods
• 3cm fresh ginger
• 1 cinnamon stick
• 1 anise star
• 3 cloves
• 400mL boiling water
• 1 black tea bag

• Lightly toast the cardamom, ginger, cinnamon stick, anise star and cloves in a pot until fragrant
• Add boiling water and simmer for four minutes
• Add in a black tea bag and steep for one minute