Combine honey and hot water in a small saucepan. Add sliced fresh ginger. Stir and bring to a gentle simmer over medium-low heat for 5 minutes to extract ginger flavor. Remove from heat, cover, and steep 20 minutes. Strain out ginger and cool. Refrigerate in a sealed container; yields about 6 oz. Use 0.5 oz per cocktail.

Cocktail assembly

Prepare glass

If using a salt rim, rub the cut edge of a rocks or coupe glass with a lime wedge and dip the rim lightly into fine-grain sea or smoked salt. Set glass aside.

Dry shake (if using egg white)

Add the añejo rum, pisco, fresh lime juice, fresh orange juice, orange liqueur, honey-ginger syrup (0.5 oz), 2 dashes Angostura bitters and 1/2 egg white into a cocktail shaker without ice. Seal and shake vigorously for 15–20 seconds to build a silky foam.

Wet shake

Open the shaker, add a generous handful of ice (about 1 cup) and shake again vigorously for 12–15 seconds until well-chilled and slightly diluted.

Strain & serve

Double-strain the cocktail into the prepared chilled glass (use a Hawthorne and fine mesh strainer if available) to remove ice shards and produce a smooth texture.

Finish

Grate a small pinch (~1/4 tsp) of fresh ginger over the foam for aroma, then float a dehydrated lime wheel on top as a visual accent. Optionally add a final thin dash of Angostura bitters on the foam for aromatic contrast.