In a saucepan, dissolve half a liter of sugar in half a liter of hot water. Add 2 complete clementines with their peel, 6 cloves, 2 cinnamon stick, and 1 star anise. Infuse for 20 minutes, then let cool.
Add all the ingredients and ice in a shaker. Close and shake vigorously for 1 minute. Double strain and serve without ice in a coupette glass. Garnish with a sage leaf, dehydrated flowers and black sesame seeds.
Created by Claudia Doyon, finalist, Made With Love 2019 (Montreal).