Make the honey syrup: Combine the honey with 1/4 cup hot water and stir until smooth; let cool. (Makes 4 ounces; refrigerate up to 1 month.)
Combine the rum, lime juice and 1/2 ounce honey syrup in a cocktail shaker; fill with ice. Shake well; strain into a tall glass filled with ice. Top with ginger ale and garnish with cucumber spear.
Recipe courtesy of Food Network Magazine