Combine 1/2 cup honey and 1/2 cup water in a small saucepan over medium heat. Add sliced fresh ginger (about a 1-inch piece, peeled and sliced). Stir until honey dissolves and mixture comes to a gentle simmer. Reduce heat and simmer 5 minutes to infuse ginger. Remove from heat, let cool to room temperature and steep 20–30 minutes for stronger ginger flavor. Strain out ginger and store syrup in a sealed container in the refrigerator for up to 2 weeks.

Cocktail assembly

Dry shake (if using egg white)

If using egg white for texture, add 0.5 egg white to a cocktail shaker without ice along with the tequila, lime juice, blanco rum, orange liqueur, honey-ginger syrup, and bitters. Dry-shake vigorously for 15–20 seconds to emulsify and build foam.

Shake with ice

Add 1 cup of ice to the shaker (or fill to 3/4). Add the ice only if you did a dry shake, or add all ingredients and ice if skipping egg white. Shake vigorously for 10–15 seconds until the shaker is very cold to the touch.

Strain

Double-strain the contents into a chilled coupe or rocks glass (over fresh ice if you prefer on the rocks) using a fine mesh strainer to remove ice shards and any egg white solids.

Garnish and finish

Express a lime zest over the drink to release oils, then drop a lime wheel on the rim or surface. Add a piece of candied ginger or thin fresh ginger slice on the rim or floated atop the foam. Serve immediately.