Add the cognac, honey-ginger syrup, lemon juice and bitters to a shaker, and fill with ice.
Shake and strain into an Old Fashioned glass over fresh ice.
Top with the whisky, and garnish with the piece of candied ginger on a skewer.
*Ginger-honey syrup: Add 2 cups of honey and 1 cup of ginger juice to saucepan, and bring to a boil over high heat. Reduce to medium heat and simmer for 12 minutes. Let the syrup cool. Keep in the refrigerator for up to 1 week.