Recipe by Josh F. Lindley, Toronto-based cofounder of Bartender Atlas.

• 1.5 oz Maker’s Mark bourbon

• 1.0 oz lemon juice

• 0.5 oz ginger syrup (see note)

• 0.25 oz Liquore Strega

• 1 dash Angostura bitters

• Garnish: mint leaf

Combine all ingredients (except garnish) in a shaker tin. Fill with ice and shake hard for 8 to 10 seconds. Strain into a chilled cocktail coupe. Wake up that mint leaf by giving it a little tap and let it float like a boat on top of that drink. Serves 1.

Ginger Syrup

• 1 cup sugar

• 1 cup water

• 1 cup peeled and sliced fresh gingerroot

Combine sugar and water in a small pot over medium heat, stirring, until sugar dissolves. Add the ginger and turn the heat to medium high, until the syrup reaches a light boil. Cover, reduce heat to low, and simmer for about 15 minutes. Remove from heat, leaving the ginger in the syrup for at least an hour while it cools. Strain and transfer to a glass  jar or bottle. Will keep in the fridge for up to two weeks. Makes about 1 cup.