Instructions

1. In a small saucepan filled halfway with water, simmer ginger strips until tender. Drain water, add rose syrup and simmer rose-syrup ginger another 10 minutes. Reserve 5 strips for garnish. In a blender, add remaining rose-syrup ginger, chopped ginger and 2 cups (500 ml) warm water. Blend for 2 minutes. Strain and discard solids and store blended rose ginger syrup in a resealable container. Mix together honey and ½ cup (125 ml) warm water until honey is dissolved. Mix in 2 cups (500 ml) blended rose-ginger syrup. Cool rose-ginger mix before using. Add remaining ingredients and 2 oz (60 ml) rose-ginger mix to a cocktail shaker, shake and double strain over ice. Garnish with Candied Rose Ginger.
2. To make CANDIED ROSE GINGER: Toss reserved rose-syrup ginger pieces in sugar.