First we need to make the spicy sugar syrup. Combine the star anise, cinnamon stick, orange zest, palm sugar, and water in a medium saucepan over medium heat.

Stir the spicy mixture until the sugar has dissolved and reduce over low heat to half the original volume. Take off heat and allow to cool.

Add Campari, gin, and vermouth to an ice-filled tumbler and stir. Add a tablespoon of the spicy sugar syrup and continue stirring.

Place a spherical ice cube in an old-fashioned glass and quickly strain the negroni from the tumbler into the glass.

Add a twist of orange and a cinnamon stick to garnish.