Light the dried orange peel on fire, drop into a three piece shaker and cap the shaker. Let the peel burn until the metal starts to get hot. Open the shaker and quench the flame with the Campari. Add the Gin, Sweet Vermouth and Ice. Stir until cold. Strain into a chilled cocktail glass or ice filled highball. Light the fresh orange peel and squeeze the oil over the drink before garnishing with the peel
*To dry the peels: skin a whole orange in large pieces leaving the plinth behind. Place them in a bowl on the counter for 4-5 days. Once dry they will keep in the fridge and can even be reconstituted to something approximating a fresh peel. Fresh orange peels will not burn for long, so the dried ones are necessary to really capture the smoke.