Combine honey, water, and sliced fresh ginger in a small saucepan. Heat gently over medium-low heat, stirring until honey dissolves. Simmer for 5 minutes to infuse ginger, then remove from heat and let steep for 20–30 minutes. Strain out ginger and cool. Store refrigerated up to 2 weeks.

Cocktail Assembly

Prepare glass

Pour the smoked sea salt onto a small shallow plate. Moisten the rim of an old-fashioned glass with a cut orange peel (lightly rub peel around the rim). Dip the wet rim into the smoked sea salt, coating just a thin band around the top. Discard excess salt.

Mix cocktail

Add the whiskey, orange liqueur, fresh lemon juice, honey-ginger syrup, amaro, and Angostura bitters into a mixing glass filled with ice. Stir gently for 20–30 seconds until well chilled and slightly diluted.

Strain & serve

Place a large ice cube in the prepared glass. Double-strain the chilled mixture into the glass over the ice cube to remove any tiny ice shards. Express the oils from the orange peel by holding it over the drink, skin side down, and giving it a firm twist, then rub the peel around the rim and drop it into the drink as garnish.

Optional smoked finish

For added drama, if you have a smoking gun: place the finished cocktail in a cloche or cover with an inverted mixing glass, introduce a small amount of hickory or applewood smoke, let infuse 20–30 seconds, then remove cover and serve immediately.