First you have to make the ginger simple syrup. This recipe makes enough for 4-6 cocktails of the syrup (depending on how sweet you like them).

Peel and chop the ginger into thin disks and add to a sauté pan.

Cover the raw ginger with both of the sugars and the water.

Bring to a simmer over a medium heat, stirring to dissolve the sugar.

Simmer for 5 minutes then remove from the heat and let cool. This syrup can be refrigerated for a few weeks and used in cocktails, as a topping for sliced fruit, or for ginger lemonade.

To assemble your cocktail first you must remove the pits from the cherries.

Next, add the cherries to your glass and muddle with the back of a spoon.

Add a tablespoon (or more) of the ginger syrup.

Fill you glass with ice cubes and add a shot of gin (I used Tanqueray)

Fill with tonic water (I used Schweppes Classic) and enjoy!