Faux 53 Recipe

Make honey syrup (if not already prepared)

Combine equal parts honey and hot water (use 1/2 cup honey and 1/2 cup hot water) in a heatproof container. Stir until honey is fully dissolved. Let cool to room temperature before using.

If using fresh grated ginger: grate about 1.5 ounces (roughly 2 tbs) of ginger, then press through a fine mesh or cheesecloth to extract approximately 2 tablespoons of ginger juice. Alternatively use 2 tablespoons of pre-made ginger juice.

In a pitcher, combine 3/4 cup fresh lemon juice, the 2 tablespoons ginger juice, 1/2 cup honey syrup, and 1/2 cup cold water. Stir thoroughly until the mixture is homogeneous. Taste and adjust: for brighter lemon flavor add up to 2 tablespoons more lemon juice; for more sweetness add a small splash more honey syrup.

Chill the base for at least 10 minutes in the refrigerator if you have time; this helps the flavors marry and prevents diluting the final drink with too much melting ice.

Fill four highball glasses or tumblers with about 1/2 cup ice each (roughly 1 cup of ice per two glasses). Divide the chilled citrus-ginger base evenly among the four glasses (about 3 tablespoons / 1.5 ounces per glass if making single servings).

Top each glass with 3/4 cup sparkling water (or sparkling lemonade) poured gently to preserve carbonation. Stir once gently with a bar spoon to integrate the sparkling element without flattening it.

Add a lemon chip to each glass: use thinly sliced lemon rounds or a curled strip of lemon peel. For a decorative touch, slightly score the peel to allow it to curl and rest on the rim.

Garnish each glass with a mint sprig if desired and give each drink one final gentle stir. Serve immediately so the drink remains fizzy.