This citrusy; barely sweet spritz is inspired by something Heather drank over and over again at El Rey in New York. (She'd make nonsensical route plans just to ensure a sparkling hibiscus cruise-by.) El Rey's was served from a tap; and came out of the keg super sparkly and lively; on a hot New York day; there was nothing as refreshing. This is our attempt at recreating the fizzy hibiscus magic in LA; sans keg. (It's lovely served warm in the winter; too -- just dilute half-and-half with water.)

• ¾ cup peeled and chopped ginger
• ¾ cup dried hibiscus
• Peel of 2 oranges
• 6 cups water
• 1 cup fresh orange juice
• ¼ cup honey
• Super fizzy sparkling water

Combine the ginger; hibiscus; orange zest and water in a pot and bring to a boil. Reduce the heat to medium and simmer; covered; for 30-45 minutes; or until the liquid has reduced by more than half. Strain; add the orange juice and honey; and stir steadily until the honey dissolves. Serve over ice; filling half the glass with the hibiscus infusion and the rest with sparkling water.