In a pitcher add the orange juice, tequila, lime, and pomegranate syrup. Stir well with a spoon and refrigerate. When ready to serve, pour mix into a punch bowl with ice, pour in ginger beer, and stir. Garnish each glass with a dried orange slice.

In a small sauce pan add bay leaf, cinnamon, sugar and water. Cook over medium heat until the sugar is dissolved. Remove from heat and dump in the pomegranate seeds, cover and allow to steep for 30 minutes. Pour mixture into a blender, pulse to chop up seeds, strain and pour into a clean jar. Refrigerate for up to one week.