flyingcracker

Combine all ingredients in a shaker filled with ice, shake well, and strain into a chilled cocktail glass. Garnish with a twist of lime and candied ginger. Create the ginger syrup by adding 2 cups sugar to 1 cup water in a saucepan on high heat. While the sugar syrup heats up, puree one pound of fresh ginger in a food processor or blender. Put the ginger in a kitchen strainer and press the ginger to extract as much juice as possible into a measuring cup. After the sugar dissolves, remove the saucepan from the heat and add four (4) ounces of ginger liquid. Let cool. Keep refrigerated for later use.