Ginger sake cocktail "sushi"

Simple syrup
Sugar	2 cups
Water	2 cups
Mixology
Gelatin, unflavored	3 packets
Sake	6 ounces
Simple syrup	10 ounces
Ginger, peeled, finely minced	1 tablespoon
Vodka	12 ounces
Lime juice, freshly squeezed	6 ounces
Garnish
Cucumber slices, or ginger, pickled slices	25 to 30
Edible gold flakes	Optional
Ginger, candied, tiny julienne cut	Optional

1. In a small saucepan over medium-high heat, combine the water and sugar; heat until boils, and then 1 minute longer; set aside. 
2. In a small bowl, sprinkle the gelatin over the sake, and let soak for 5 minutes. 
3. In a small saucepan over medium-high heat, combine 10 ounces of simple syrup with ginger, and bring just to boil; remove from heat. 
4. Add gelatin mixture, and stir to completely dissolve. 
5. Stir in the vodka and lime juice. Carefully pour the mixture into a plastic wrap-lined 8-inch square glass baking dish. 
6. Cover tightly with plastic wrap, ensuring it does not touch the surface of the mixture; refrigerate until gelatin is completely set, preferably overnight.
7. Unmold the gelatin on a wax-paper lined baking sheet.
8. Remove the plastic wrap, and cut the gelatin into the desired shapes, such as a 1-inch round.
9. Serve each piece on a slice of cucumber or pickled ginger with a sprinkle of gold and candied ginger, as desired.

Recipe mildly adapted from Sips and Apps by Kathy Casey.