Add sliced ginger, crushed cardamom pods, and broken cinnamon stick. Bring just to a gentle simmer, then lower heat and simmer very gently 5 minutes to infuse flavors.

Remove from heat and let steep 20–30 minutes for stronger spice extraction. Taste and add a pinch of salt if desired to brighten flavors.

Strain syrup through a fine mesh sieve into a clean container, pressing solids to extract liquid. Cool to room temperature, then refrigerate. Syrup will keep 1–2 weeks refrigerated.

Cocktail assembly

Chill an old-fashioned or rocks glass by filling with ice or placing it in the freezer while you build the drink.

In a mixing glass, combine 3 oz whiskey, 0.5 oz palm sugar spiced syrup, and 0.25 oz fresh lime juice.

Add 2 dashes of house spiced bitters (cardamom-cinnamon-ginger) and 1 dash Angostura bitters.

Fill the mixing glass with large ice cubes and stir briskly for 20–30 seconds until the mixture is well chilled and slightly diluted.

Discard ice from chilled serving glass and strain the cocktail over one large ice cube or fresh ice into the glass.

Express the oils of a lime twist over the drink and rub the peel around the rim; drop twist into the glass (or garnish with a lime wheel). Optionally grate a small pinch (¼ tsp) of fresh ginger over the top for a faint spicy aroma.

Serve immediately.