For candied ginger:

1. Place ginger coins in a pot with enough water to cover most of the coin.
   

2. Bring to boil, then reduce heat and simmer for about 30 minutes until most of the moisture is gone. Add sugar so that it's covered most of the way by water at all times while you are cooking them down.
   

3. Stir mixture occasionally as needed for even coverage when adding more sugar or stirring again later on if they have settled at some point.
   

4. Cook until there is almost no liquid left in the pan (or very little), being careful not to burn any sugars that may stick before this happens. Remove from heat once finished and allow to cool completely.
   

For cocktail:

1. Fill a rocks glass with ice. Add whiskey, then ginger ale. Garnish the rim with a lime wheel.
   

2. Thread the candied ginger pieces onto a toothpick, then stick the end of the toothpick into the lime and serve.