Ginger Devil

• Spiced Ginger Syrup
• 8 ounces ginger, sliced into thin coins (no need to peel unless you'd like to)
• 4 cups water
• 2 cups sugar
• 1 pinch salt
• 1 teaspoon whole cloves
• 0.5 tablespoons allspice berries
• Ginger Devil Cocktail
• 1.5 ounces Roca Patron Silver tequila
• 0.5 ounces spiced ginger syrup
• 0.75 ounces lime juice
• 1 splash creme de cassis
• 2 to 3 ounces spicy ginger beer, to top
• Lime wedge or wheel, for garnish

1. Make the spiced ginger syrup. Combine the ginger coins, water, sugar, salt, and spices in a non-reactive saucepan. Bring the mixture to a boil, and then turn it down to simmer for 45 minutes to an hour. Then, remove from the heat and let cool completely. Pour it through a fine-mesh strainer into a container and keep in your refrigerator for up to 2 weeks.
2. Make the cocktail. Mix the tequila, ginger syrup, creme de cassis, and lime juice in an ice-filled shaker and shake for about 10 seconds. Strain over ice in a tall collins glass and top with the ginger beer. Garnish with a lime wheel or wedge and serve.

ginger syrup, ginger, water, sugar, salt, whole cloves, berries, ginger, tequila, ginger syrup, lime juice, creme, ginger beer

Taken from food52.com/recipes/63228-ginger-devil (may not work)