Bourbon, Apple and Ginger Sour

To make the syrup, combine the sugar, water, sliced ginger and salt in a pot on medium heat. Stir until the sugar has dissolved and remove from the heat. Let the pot sit, off the heat, for a couple of hours or until completely cool. Strain, pour into a bottle and keep in the fridge.

Add the bourbon, apple juice, lemon juice, ginger syrup and bitters to a cocktail shaker. Fill with ice, shake well and pour into a rocks glass. Serve straight up or over ice for a slower sipper. Garnish with a maraschino cherry, if desired.