Smash and peel the garlic cloves and place them in a pint-size Mason jar. Peel and chop the ginger and slice the scallions; add them to the jar. Pour the coconut aminos, rice vinegar, sesame oil, and syrup into the jar. Whirl with a stick blender until puréed and a little frothy. Then, with the blender running inside the jar, add the oil and blend until smooth.