The Imperial Recipe

Combine 1 cup sugar and 1 cup water in a small saucepan over medium heat.

Add sliced peeled ginger and orange zest and lemon zest to the saucepan.

Bring mixture to a gentle simmer, stirring until sugar fully dissolves. Do not boil vigorously; maintain a low simmer for 5 minutes to extract flavor from the ginger and citrus.

Remove saucepan from heat and let the syrup steep with the ginger and zests for 15–20 minutes, tasting after 10 minutes to confirm desired intensity.

Strain the syrup through a fine mesh sieve into a clean container, pressing gently on solids to extract liquid. Discard solids. Let syrup cool to room temperature, then refrigerate. Yields roughly 10 oz; keeps 2 weeks refrigerated.

Chill glass

If desired, chill a rocks glass in the freezer for 5–10 minutes or fill with ice and water while you prepare the drink, then discard before serving.

Add 2 oz Suntory Toki, 0.75 oz citrus-ginger simple syrup, and 2 dashes orange bitters into a mixing glass.

Fill the mixing glass with ice and stir gently for 20–30 seconds until well chilled and slightly diluted (the glass should become cold to the touch). Use a bar spoon and smooth slow strokes to avoid over-aeration.

Place one large clear ice cube in the chilled rocks glass. Strain the stirred mixture over the ice using a Hawthorne or fine strainer to remove any small shards.

Express the oils from an orange peel over the drink by holding the peel skin-side down about 3–4 inches above the surface and giving it a firm squeeze to release the oils. Rub the peel around the rim, then drop it into the drink as garnish.

Serve immediately. Offer a small stirrer if the guest prefers to re-integrate flavors as the ice slowly melts.