Combine the sugar, cranberry juice, Peppercorns, Cinnamon, Star Anise in a pan. Heat gently until the sugar has dissolved. Bring to a gentle boil then take off the heat and leave to cool.
Infuse in fridge for 2-3 hours.
Strain into a large serving bowl or jug.
Add slices of Clementine, gin and triple sec.
Add Prosecco and soda water and mix well.
Allow to infuse for 5 minutes before serving.