Add all ingredients into a blender with 12 oz dry crushed or pebble ice and blend.
Pour into a 12 oz Collins glass.
Garnish with a cocktail umbrella.
*Ginger juice: Using either a centrifugal or masticating juicer, juice 3 oz peeled and washed ginger pieces. Filter it through a chinois. Let sit overnight.
**Spice syrup: Add 1 L water, 1 L demerara sugar, the zest of 2 medium oranges, 1/2 g crushed green cardamom pods, 5 g black peppercorns, 5 g coriander, 2 1/2 g ancho powder and 1 g eucalyptus into a pot. Bring to a boil and simmer for 20 minutes to extract flavors, then filter through a chinois.