Add all of the ingredients to a shaker with ice, and shake until chilled.
Double-strain into the prepared glass over ice.
*Honey ginger syrup: Add 2 cups water and 3 thumb-size pieces of peeled and thinly sliced ginger to a small pot, and bring to a boil. Reduce to a simmer for 30 minutes. Add 1.5 cups local honey, strain out the ginger, and let cool. Store in the refrigerator. Keeps up to 3 weeks.