Combine all the ingredients into a cocktail shaker and dry-shake (no ice).
Add ice and shake again until well-chilled.
Strain into a chilled coupe glass.
Garnish with edible gold flakes.
*Ginger honey syrup: Combine 1/4 cup chopped ginger, 1 cup honey and 1/2 cup water to a saucepan, and bring to a boil over medium-high heat. Reduce heat and simmer for 2 minutes, then let stand until room temperature. Strain into a container, and refrigerate for up to 2 weeks.