For the Ginger Syrup:

1. Roughly chop 2 cups of unpeeled, washed ginger.
2. Add to a food processor or blender and pulse until finely chopped. In a large pot over medium heat, add your ginger to 6 cups of water and 2 cups of white sugar and stir occasionally until the sugar has dissolved completely and the mixture begins to boil.
3. Reduce to medium-low heat and let your syrup simmer for about 1 hour, stirring occasionally. Let cool to room temperature and strain off solids with a fine-mesh strainer or cheesecloth. Bottle and refrigerate for up to one month.

For the Cocktail:

1. Add all ingredients except the pear cider to a cocktail shaker and shake to combine. Strain over ice into a highball glass and top with your semi-dry cider.
2. Garnish with candied ginger, and enjoy!

For a Party-Sized Punch:

1. Prior to building your punch, use a bundt pan to freeze water into a large ice ring.
2. Combine all ingredients except for cider in a large punch bowl and stir gently to combine. Top with 4-5 cans of semi-dry pear cider (or more to taste).
3. Garnish with peeled, sliced ginger, lemon wheels, and orange wheels.