• Break 7 whole cinnamon sticks into pieces and add to the mortar and pestle. Break the cinnamon sticks into smaller pieces, but don't grind them to a powder. Transfer cinnamon to a bowl.
• Add 25 whole cardamom pods to the mortar and roughly break them apart with the mortar. Transfer to the cinnamon bowl.
• Add 2 1/2 tablespoons whole cloves and 2 1/2 teaspoons whole peppercorns to the mortar and pestle and roughly break apart, but don't grind so much that they become powdered. All of the spices should just be broken up.
• Transfer the spices to a dry skillet and heat over medium high heat until the spices are smoking and fragrant, but be careful not to burn them. Remove from heat.
• Transfer the spices to a large saucepan and add 2 1/2 cups cane sugar and 3 cups water. Bring to a boil, then reduce the heat to a low simmer and cook for 45 minutes. Let the mixture cool to room temperature, then transfer to a large jar or container.
• Seal and let it steep for 3 days.
• After the simple syrup has steeped, place a large mesh strainer over a large bowl. Pour the simple syrup and spices through the strainer. Press lightly on the spices with the back of a wooden spoon to get as much of the syrup out as possible. Discard solids.
• Place a smaller fine mesh sieve over a large quart-size measuring cup or bowl with a spout. Carefully pour the syrup through the sieve... this will remove any finer spice granules.

FOR GIFTING: