Ok. So I tried this last weekend at a pincic. What I ended up doing was bringing a jar with the gin already infused with ginger and mint and another jar with the sour (honey/lime) pre-mixed. Then I combined the onsite with ice. Yeah, I could've done that at home but I didn't have a single container big enough for six servings so I split it up.Anyway Since I didn't want to pack along mint, ginger, and a shaker to get the flavor out of them I instead let them soak in the ginger from the day before. Probably on the order of 36 hours at room temperature in a cupboard. The only thing I would've done differently is strained out the gin and ginger the following morning instead of leaving it in until we drank in the afternoon. The mint looked a bit wilty and brown and the ginger was an odd yellow green. Definitely not attractive and I'm sure the flavor in them was probably out after 12 hours let alone 36 most importantly the cocktail was a big hit and I think that infusing the liquor like this recipe requires PRIOR to a party is the way to go. Else, if your home shake the stuff, shake, shake, shake, with ice. Definitely going to play around with infusing though