1. Rinse and squeeze out a 12-inch square of cheesecloth. Wrap the ginger, star anise, cinnamon, cloves, fennel seed, and Sichuan peppercorns in the cheesecloth. Using a piece of kitchen twine, tie it into a packet.

2. Pour the cider in a large nonreactive saucepan and add the spice bundle. Bring to a simmer over medium-low heat, stirring occasionally.

3. Ladle the cider into warmed mugs. Add a dry cinnamon stick to each mug, and spike with Calvados. Top each with a pat of butter. Serve hot.