Captain Morgan Sliced Apple and Ginger Sour
Finely chop the ginger and pop it into a heat proof bowl with the ginger shot.
Heat the syrup to a simmer and pour over the ginger. Let it steep until room temperature. Pass through a fine sieve and store in the fridge. The syrup will keep for up to a week.
Combine 15ml of the ginger syrup with 50ml of Captain Morgan Sliced Apple, lemon juice and egg white in a cocktail shaker. Add one ice cube and dry shake for 10 secs. Now fill to the brim with ice and shake again for 15 secs.
Strain into a chilled sours glass and garnish with a lemon twist.