To make the ginger syrup weigh a 1:1 ratio of sugar and water in a pan. This could be 100g of sugar and 100g of water depending on the quantity needed. Place the pan onto a medium heat and stir until the sugar has dissolved. Roughly chop a stick of fresh ginger, add to the mixture and bring to a simmer. As soon as it reaches this point, take off the heat, cover and leave to cool and infuse.
When the syrup is cool, combine all cocktail ingredients into a pan and gently heat. Pour into a heat-proof glass and garnish with fresh ginger.