Whisk in ground turmeric and (if using) grated fresh turmeric root until evenly incorporated. Let the mixture steep for 10 minutes to develop flavor and color.

Taste and, if desired, add 1/2 teaspoon fresh lemon juice to brighten the syrup. Strain the syrup through a fine mesh sieve or cheesecloth into a clean jar to remove any fibrous turmeric pieces. Cool to room temperature before use. Refrigerate; syrup will keep up to 2 weeks.

Cocktail Assembly

In a cocktail shaker, add the fresh ginger. Use a muddler or the back of a bar spoon to lightly muddle the ginger (about 4–6 gentle presses) to release aromatics without pulverizing — you want fragrant ginger oils, not stringy bits.

Add the turmeric-infused honey syrup (0.75 oz) and fresh lemon juice (0.75 oz) to the shaker with the muddled ginger.

Pour in Crown Royal Northern Harvest Rye (2 oz). Add the Angostura bitters (2 dashes).

Fill the shaker with ice (about 3/4 full). Secure the lid and shake vigorously for 12–15 seconds until the shaker is well chilled and slightly frosty.

Double-strain the cocktail into a chilled coupe or rocks glass over fresh ice (if serving on the rocks). Double-strain (use a fine mesh garnish strainer in addition to the shaker strainer) to remove ginger particulate for a smoother texture.

Garnish with a lemon wheel or a lemon twist expressed over the drink to release oils, then drop or set on the rim. Serve immediately.