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In a small sauce pan, combine all ingredients except the vanilla. Bring up to a boil and then down to a simmer. Simmer for about 15 minutes, until the syrup reduces to about one cup. Remove from the heat and stir in the vanilla. Let steep until cool, then strain through a fine mesh sieve. Refrigerate for up to a week.
Combine the bourbon, triple sec, ginger syrup, and orange juice. Fill a glass with crushed ice and pour the cocktail over.