How to Make It
In a cocktail shaker, combine the Spicy Ginger Syrup, aquavit, sherry and lime juice. Fill the shaker with ice and shake well. Strain into a chilled, ice-filled highball glass. Stir in the pale ale and garnish with the candied ginger.
In a jar, combine 2 ounces fresh ginger juice (from two 3-inch pieces) with 1/4 cup sugar. Cover and shake until the sugar dissolves. Refrigerate for up to 2 weeks. Makes about 3 ounces.