Got this from a new friend (“Hi I’m Steve, give me your cocktail recipes and no one gets hurt!”)
See my notes at bottom.
Ginger Curio – by Romee de Gioriainoff, Brandy Fanatic
Ice cubes, plus crushed ice
1 2/3 oz cognac
2/3 oz fresh lime juice
1/2 oz Simple syrup
1 quarter-size slice of peeled fresh ginger
5 mint leaves plus 1 mint sprig
Fill a cocktail shaker with ice cubes. Add the cognac, lime juice, Simple syrup (honey* or honey syrup?), ginger and mint leaves, and shake briefly. Strain into a crushed-ice filled rocks glass and garnish with the smacked mint sprig.
This is what I made:
Ice cubes, plus crushed ice
1 2/3 oz Gin
2/3 oz fresh lime juice
1/2 oz Simple syrup
1 quarter-size slice of peeled fresh ginger
Note:
I used gin instead of cognac ’cause gin I have handy, cognac… not so much. I used honey ’cause it’s my signature cocktail ingredient at the moment. I didn’t have mint sprigs either but I’m sure they work well with it and I’ll get ’em next time around. The mint would give it a nice dimension of flavor and make it less of a Gin sour. Which I still like.
*The key when using honey is to premix it with the juice. I shake it in a jar. I have several small ones handy… I eat lots of jam, no really! But I digress… If you put honey directly in a cold or ice filled container IT WILL SINK TO THE BOTTOM AND STAY THERE LIKE GLUE. So pre-shake the honey in a jar with the lime juice – don’t make me come over there and do it for you – transfer to a shaker then pour over ice and enjoy! 🙂
Steve's Deli 
Ok. So I tried this last weekend at a picnic. What I ended up doing was bringing a jar with the gin already infused with ginger and mint and another jar with the sour (honey/lime) pre-mixed. Then I combined the onsite with ice. Yeah, I could’ve done that at home but I didn’t have a single container big enough for six servings so I split it up.
Anyway…
Since I didn’t want to pack along mint, ginger, and a shaker to get the flavor out of them I instead let them soak in the ginger from the day before. Probably on the order of 36 hours at room temperature in a cupboard. The only thing I would’ve done differently is strained out the gin and ginger the following morning instead of leaving it in until we drank in the afternoon. The mint looked a bit wilty and brown and the ginger was an odd yellow green. Definitely not attractive and I’m sure the flavor in them was probably out after 12 hours let alone 36… most importantly the cocktail was a big hit and I think that infusing the liquor like this recipe requires PRIOR to a party is the way to go. Else, if your home shake the stuff, shake, shake, shake, with ice. Definitely going to play around with infusing though…