Make the ginger syrup: Combine the sliced ginger, honey, and filtered water in a small saucepan. Bring to a gentle simmer over medium heat — you’ll see tiny bubbles forming around the edges of the pan and smell the ginger becoming aromatic. Reduce the heat to low and let it simmer for 10 minutes. The liquid will darken to a pale amber colour and the ginger slices will become translucent around the edges.

Strain and cool: Remove the pan from the heat and let it sit for 5 minutes. Pour the mixture through a fine-mesh sieve into a heatproof jug or bowl, pressing gently on the ginger slices with the back of a spoon to extract every last drop of that golden syrup. You should have about 300ml of syrup with a thick, honey-like consistency. Discard the ginger slices or save them for another use. Place the syrup in the fridge for at least 30 minutes until completely chilled — it will thicken slightly as it cools.

Prepare the glass rims: On a small plate, combine the finely chopped crystallised ginger, granulated sugar, and lemon zest. Rub the mixture between your fingertips to release the lemon oils — you’ll smell the citrus immediately. Run a lemon wedge around the rim of each serving glass, then dip the rims into the sugar-ginger mixture, twisting gently to ensure even coverage. The rim should look sparkly and textured, like frosted glass with golden specks.

Assemble the base: For each glass, pour 60ml of the chilled ginger-honey syrup over a generous handful of ice cubes. The syrup should coat the ice immediately, creating a beautiful golden layer at the bottom of the glass. Add 35ml of fresh lemon juice — you’ll see the syrup lighten slightly as the citrus hits it, and the aroma will shift from sweet honey to bright, zesty lemon.

Top with sparkle: Slowly pour 120ml of chilled sparkling water into each glass, tilting the glass slightly to preserve the carbonation. Watch as the bubbles rise through the golden liquid, carrying tiny flecks of ginger and lemon upward. The drink will become paler and more translucent, with a gentle fizz that you can hear as it settles.

Garnish like a professional: Gently stir the drink once with a long spoon to combine the layers without losing too much fizz. Slide a halved lemon slice onto the rim of each glass, tucking it between the ice and the glass wall. Add a sprig of fresh mint, slapping it gently between your palms first to release the oils — the herbal scent should hit your nose immediately. If using edible flowers, place one or two on top of the ice, where they’ll float beautifully against the golden liquid.

Final touch before serving: Hold each glass up to the light and check that the rim is evenly coated and the garnishes are arranged artfully. The drink should look layered: dark gold at the bottom, lighter amber in the middle, and pale, bubbly translucence at the top. Serve immediately, while the ice is still crisp and the carbonation is lively.