1. In a mini-processor, combine the sugar and candied ginger and process to a coarse powder. Transfer to a shallow bowl. Lightly brush the rims of 10 red-wine glasses or water goblets with honey. Dip the glasses into the ginger sugar and then, if you wish, freeze the glasses until ready to use; do not freeze your best crystal.
2. Fill each glass halfway with ice cubes and add 1/4 cup of gin. Pour 2/3 cup of ginger beer into each glass and serve.