To make the Ginger Lime Syrup:

1. Simmer the ginger: Combine the sugar (2 cups), water (1 cup) and sliced ginger (4 ounces, thinly sliced) in a medium saucepan. Set over a medium heat and bring to a simmer, stirring until all the sugar is dissolved. Allow to simmer on low for 15 minutes, then remove from the heat to cool with the ginger further infusing the syrup.
2. Strain & add lime: Strain the ginger when the syrup is completely cooled. For the best strain, use a fine mesh strainer lined with cheesecloth, though just a mesh strainer will do as well. Stir in the lime juice (from 3 limes), straining as well if necessary.
3. Serve & store: Use the syrup for cocktails (Moscow Mule instructions below) and refreshing mocktails (omit the alcohol in the Moscow Mule recipe). Store in a sterilized bottle or jar in the refrigerator for up to 2 weeks.

To make a Moscow Mule:

1. Prepare the copper mug: Fill a copper mug or short cocktail glass over half full with ice cubes. Add a lime wheel and two medium sprigs of fresh mint, bashed a little on your palm to help release the oils and fragrance.
2. Mix the drink: Add the syrup (3 x 0.75 ounce shots) and the vodka (1 x 0.75 ounce shot). Stir gently with a long handled spoon, top up with soda water, and stir again. Garnish with a lime wheel and fresh sprig of mint.