Combine the sugar, canela, anise, orange peel and 2 cups water in a medium saucepan, bring to a boil over high heat and cook until the sugar is completely melted, about 2 minutes.

Remove from the heat, add the espresso beans and let sit at room temperature for 30 minutes.

Strain, cover and refrigerate until very cold, at least 2 hours.

Fill 8 tall glasses with ice. Add about 1/4 cup of the espresso syrup to each glass. Top with club soda.