For the syrup:

1. Over medium heat, toast 3 cinnamon sticks, 5 cloves, 5 white peppercorns and 1 whole nutmeg (roughly cracked) until fragrant.
2. Add 8 oz pomegranate juice and 1 cup white sugar. Stir until sugar is completely dissolved and let simmer over medium-low heat for about 20 minutes.
3. Remove from heat and strain through a fine-mesh strainer.
4. Let cool to room temp. Bottle and refrigerate for up to 1 month.

For the cocktail:

1. Add all to a cocktail shaker, top with ice, and shake to combine, about 20-30 seconds.
2. Strain with a cocktail strainer and fine-mesh strainer to remove any ice shards.