Line cookie pans with parchment paper or spread parchment paper on a heat-safe surface.

In small bowl, stir together ginger, lime zest and vinegar.

In small saucepan, combine sugar, vodka, corn syrup, water and salt. Bring to a boil over medium heat, stirring until sugar dissolves. As mixture cooks, brush sides of pan with a wet pastry brush to help prevent crystallization. Using a candy thermometer, boil until mixture reaches 300°F, stirring occasionally. Immediately and carefully stir in ginger mixture; cook 1-1/2 minutes longer, stirring constantly. Remove from heat. Working quickly, drop mixture by tablespoonfuls onto parchment paper. Place lollipop sticks into the center of each pop, turning to coat stick in candy. Cool lollipops on parchment until hardened; carefully remove from paper.