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To make the ginger syrup, put the sugar in a jam jar with a tight fitting lid. Pour over the boiling water. Put the lid on securely, pick up the jar with a tea towel to protect your hands and shake to dissolve the sugar. Add the finely grated ginger to the jar and set aside to steep and cool for at least an hour but preferably overnight.
To make the cocktail, add a handful of ice to a large tumbler, then add the remaining ingredients and stir. You can make it more gingery or more appley, to taste.