Put the sugar, water, ground ginger, and cinnamon stick into a saucepan, and bring to a gentle boil. Simmer for 5 minutes, stirring occasionally, until sugar is dissolved.
Let cool and transfer to an airtight bottle or container.
Store in refrigerator for 2 to 3 weeks.
Cocktail
Add bourbon, gingerbread simple syrup, and honey to a cocktail shaker, add ice, put top on shaker, and shake until mixed.
Rimming the Glass
Put honey on one plate and crushed gingerbread snaps on another.
Before adding ice to the glass, place the rim in the honey and then in the cookie crumbs.
To me, rimming the glass makes all the difference. Cheers!