The Reset Recipe

Make fresh ginger juice (if not using bottled)

Peel a 1.5–2 inch knob of fresh ginger and grate it finely. Place the grated ginger in a fine-mesh strainer or cheesecloth set over a small bowl. Press or squeeze firmly to extract about 2 tablespoons of ginger juice. Reserve any remaining grated ginger for tea or another use.

Make simple/honey syrup (if needed)

If you don't have syrup, combine equal parts sugar and hot water (or 1 part honey to 1 part warm water) and stir until dissolved. Cool before using. Measure 1/2 tablespoon for this recipe.

Fill a highball or Collins glass with the ice (about 1 cup of large cubes or crushed ice).

In a separate mixing tin or shaker, combine fresh ginger juice (2 tbs), fresh lemon juice (1 oz), pomegranate juice (2 oz), and the simple or honey syrup (1/2 tbs). Add 2 ounces cold water if you prefer a milder ginger intensity. Gently stir or give 4–6 quick shakes with no ice (or with ice and then strain) to integrate.

Pour the mixed base over the ice in the prepared glass.

Top with chilled ginger beer (4 oz) and a splash of club soda (1 oz) for brightness. Stir gently once to combine, preserving carbonation.

Drop the pomegranate arils (1 tablespoon) into the drink so they sink attractively toward the bottom.

Skewer or float the thinly sliced crystallized ginger candy (2 pieces) on a cocktail pick and rest it across the rim, or drop one piece into the drink for additional ginger aroma and chew.

Float the lemon wheel on top or clip it to the rim for a bright citrus aroma.

Serve immediately with a straw or stirrer. Stir briefly before drinking to incorporate any syrup that has settled.