Preparation

Make the ginger syrup

• In a medium saucepan over medium heat, combine the sugar, 1 cup water, and ginger. Stir to dissolve the sugar, then increase the heat to medium high to bring to a boil. Reduce the heat, then simmer. Cook 15 minutes, then strain out the ginger. Cool to room temperature before using. The syrup can be stored in an airtight container in the refrigerator for up to 1 month.

Make the cocktail

• In a large glass or cocktail shaker, combine the whiskey, 1/2 oz. of the syrup, orange juice, and bitters. Stir to combine. Pour into a lowball glass filled with ice, and top with the club soda. Garnish with the orange peel. Serve immediately.