Clean and quarter a pint of strawberries. Place in a sauce pan with a cup of sugar and heat on low until sugar has dissolved. Add a jalapeño that's been sliced into strips, seeds included, as well as a few slices of ginger and a half a cup of water. When the strawberries have lost their structure, put through a mesh strainer and press/mash as many of the strawberries through. Transfer to a sterilized jar for storage. Build the cocktail in a Collins glass. Enjoy with a garnish of strawberry and thinly sliced jalapeño.