Combine honey, water and sliced ginger in a small saucepan. Bring to a gentle simmer over medium-low heat, stirring until honey dissolves. Simmer 5 minutes to infuse ginger, then remove from heat and let steep 20–30 minutes for stronger ginger flavor.

Strain the syrup through a fine mesh sieve, pressing on the ginger to extract liquid. Cool to room temperature, then refrigerate in a sealed container. Keeps 2 weeks.

Cocktail

Chill glass

If desired, place a coupe or rocks glass in the freezer or fill with ice and water while prepping ingredients.

Add the reposado tequila, fresh lemon juice, fresh orange juice, honey-ginger syrup, amaro and orange bitters into a cocktail shaker.

Fill the shaker with ice. Shake vigorously for 12–15 seconds until the outside of the shaker is well chilled (this dilutes and integrates the ingredients).

Discard ice/water from the chilled glass if you used it. Double-strain the cocktail into the chilled coupe or a rocks glass over one large ice cube if you prefer it on the rocks.

Express the oils from a lemon twist over the drink by pinching it skin side down, then rim the glass and drop the twist in as garnish.

Serve immediately.