Add all the ingredients to a shaker with ice and shake.
Strain into a cocktail glass.
Garnish with grated nutmeg.
*Ginger syrup: Add 16 oz ginger juice and 16 oz white sugar to a stainless steel pot, and heat at 160 degrees F for 45 minutes. Remove from heat, and allow to cool at room temperature. Strain through a cheesecloth. Bottle, label and store in a refrigerator.
**White miso cane syrup: Place 16 oz water and 2 tbsp miso paste in a stainless steel pot, and heat at 180 degrees, stirring frequently until the paste is completely dissolved. Add 4 cups cane sugar, and increase the temp to 210 degrees, bringing to a boil and stirring occasionally. Remove from heat, and allow to cool at room temperature for 30 minutes. Bottle, label and store in a refrigerator.