Sweater Weather

Combine all ingredients in a shaker with a handful of ice cubes. Shake vigorously for about 20 seconds. Strain into a coupe glass (or other 5 to 6 ounce glass). Sip.
Wash pears well, then quarter them lengthwise. Remove the cores, and cut the quarters crosswise into 1/2-inch slices. Transfer to saucepan with water, and the juice of one of the lemons (about 3 tablespoons). Bring to a boil, then reduce heat to maintain a gentle simmer. Cook until slices are soft and translucent, 15 to 20 minutes. The liquid will be a lovely rosy hue from the pear skins.
Position a fine mesh strainer lined with cheesecloth over a quart glass measure or bowl, and pour the pears and cooking liquid through. Allow the pears to drain for 15 minutes, but resist the urge to press on them. While the pears are draining, wash the sauce pan.
Transfer the strained liquid back into the sauce pan (there should be about 1 3/4 cups -- if not, adjust the sugar quantity so it is the same volume measure as the liquid). Add the sugar and crystallized ginger. Stir over medium heat until the sugar has dissolved then increase the heat to medium-high and bring to a full boil. Remove from heat and add the juice from the remaining lemon. Cover and allow to cool to room temperature.
Strain the syrup into a jar or bottle (preferably one that's been sanitized to increase longevity of the syrup). Cover and refrigerate.