Combine 1/2 cup honey and 1/2 cup water in a small saucepan. Add a 1-inch piece of fresh peeled ginger, thinly sliced. Warm gently over medium-low heat, stirring, until honey dissolves and syrup is fragrant (do not boil). Simmer 2–3 minutes, then remove from heat and let steep 15–20 minutes. Strain out ginger. Store refrigerated up to 2 weeks.

Build & shake

Measure spirits

Add 1 oz Buffalo Trace bourbon, 1/2 oz Captain Morgan spiced rum, 1/2 oz Espolòn Blanco, 1/2 oz Espolòn Reposado, and 1/2 oz Fords gin into a cocktail shaker.

Add modifiers

Add 0.75 oz fresh lemon juice, 0.5 oz fresh orange juice, 0.5 oz honey-ginger syrup, 0.25 oz amaro, and 2 dashes Angostura bitters to the shaker.

Shake

Fill the shaker with ice, cap, and shake vigorously for 12–15 seconds until well chilled and slightly diluted.

Strain & serve

Place a large ice cube into a chilled old-fashioned glass (or several large cubes). Double-strain the cocktail into the glass to remove small ice shards and any sediment.

Express an orange twist over the drink to release oils, then rim the glass with the twist and drop it in. Garnish with a piece of candied ginger or a thin slice of fresh ginger on a pick.

Optionally finish with 1 small additional dash of Angostura bitters on the top of the foam for aroma.