Spiced Chimayo Cocktail

Layer all ingredients over ice in a tall Collins glass.

To make the Spiced Simple Syrup: Using a spice grinder, grind 2 cups cinnamon sticks, 1 cup star anise pods, 1 cup cloves, and 1 cup Szechuan peppercorns. Transfer mixture to a saucepan and gently start to toast spices over low heat, being careful not to burn spices. Add 5 cups simple syrup to spices and bring to a simmer. Remove from heat and let cool. Strain the mixture through a fine strainer and transfer syrup to a squeeze bottle.