Bring the apple cider to a simmer in a medium saucepan.
Add the scotch, liqueur, syrup and juice, and stir until warm.
Remove from heat, and pour into a heatproof mug or glass.
Garnish with a sprinkle of cinnamon powder and a lemon wheel studded with 3 cloves.
*Ginger syrup: Purée 2 cups peeled sliced ginger and 2 cups boiling water on high in a Vitamix. Add 4 cups light brown sugar and stir to combine. Let macerate for a day, strain out solids and store syrup in the refrigerator.