Combine sliced fresh ginger, honey and water in a small saucepan. Bring to a low simmer over medium-low heat, stirring to dissolve the honey. Simmer gently for 6–8 minutes to infuse ginger, then remove from heat and let steep 15 minutes. Strain out ginger, pressing to extract liquid. Cool. Store in refrigerator; syrup keeps about 2 weeks.

Cocktail Base

Build & shake

Add rye whiskey, Aperol, Dolin blanc vermouth, fresh lemon juice, 1/2 oz ginger-honey syrup, 2 dashes Angostura and 1 dash orange bitters into a cocktail shaker filled with ice. Shake vigorously for 12–15 seconds until well-chilled and slightly diluted.

Strain into rocks glass

Place a large ice cube or sphere in a chilled old-fashioned glass. Double-strain the shaken cocktail over the ice cube to remove fine ice chips and solids.

Garnish the base

Express a lemon twist over the drink to release oils, then rim the glass briefly with the twist and drop it in alongside a slice of candied or preserved ginger for aroma.

Tallboy Finish

Prepare tall glass

In a separate tall Collins or pint glass, add roughly 1 cup crushed ice (or enough to come near the top but leave room for beer).

Decant cocktail

Carefully pour the strained cocktail from the rocks glass into the tall glass over the crushed ice. If you prefer to keep the cocktail on the rocks cube, instead pour the chilled premium lager into the tall glass and nest the rocks glass beside it for a two-part serve.

Top with beer

Gently pour 12 oz cold premium lager or light pilsner down a bar spoon onto the cocktail/ice to create a layered, effervescent finish. Stir once gently if you want the flavors to meld more.

Final garnish & serve

Float the candied ginger on top or skewer it on a pick and rest across the glass. Optionally slap a lemon peel over the drink for additional citrus aroma. Serve immediately with a straw and a small napkin for the tallboy can/drink.