Prepare the ginger. Using the back of a spoon, scrape the skin off the ginger root – it comes away far more easily than a peeler. Slice it thinly into coins, about two millimetres thick. You’ll smell the sharp, peppery aroma rising as you slice.

Start the syrup. Tip the ginger slices into a medium saucepan and add the 500ml of water. Bring it to a gentle boil over a medium-high heat – you’ll see small bubbles clustering around the ginger. Then reduce the heat to a low simmer. Let it bubble softly for 15 minutes. The water will turn a pale, straw-yellow and the kitchen will fill with a clean, spicy fragrance.

Infuse the honey. Remove the pan from the heat. Let the ginger water cool for five minutes – it should still be steaming but no longer boiling. Pour in the 250ml of honey and stir slowly with a wooden spoon. Watch the honey swirl and dissolve into the golden liquid, turning it translucent and glossy. If using turmeric, cloves, or star anise, add them now.

Steep and strain. Cover the pan and leave it to steep for 30 minutes. The longer it sits, the more the ginger’s heat will infuse. After steeping, set a fine-mesh sieve over a large jug and pour the syrup through. Press gently on the ginger slices to release every last drop of flavour. The resulting syrup should be a clear, deep amber, with a scent that is both sweet and warmly biting. Discard the solids and let the syrup cool completely.

Juice the lemons. While the syrup cools, roll each lemon firmly on the counter under your palm to loosen the juices. Halve them and juice them until you have 120ml of fresh lemon juice. Strain it to remove any pips. The juice should be bright and tart, making your mouth pucker slightly.

Build the mocktail. Fill a tall glass with ice cubes until it’s three-quarters full. Pour in 30ml of the cooled ginger-honey syrup, followed by 15ml of fresh lemon juice. You’ll see the syrup settle at the bottom, a dark pool against the ice.

Top and garnish. Slowly pour 150ml of chilled sparkling water into the glass, watching it swirl and lift the syrup into a hazy, golden cloud. Stir gently once with a long spoon. Clap a mint sprig between your palms to release its oils, then place it on top. Serve immediately, while the fizz is lively and the ice is still cracking.