Make the ginger-peach base. Chop the peaches (no need to peel if they’re ripe and clean). Add to a small saucepan with sliced ginger and 1/2 cup water. Simmer on low for 8–10 minutes until the peaches are soft and fragrant.

Sweeten and strain. Stir in honey or simple syrup while the mixture is warm. Adjust sweetness to taste. Press through a fine strainer, extracting as much liquid as possible. Let the syrup cool completely.

Add brightness. Stir lemon juice into the cooled syrup. This keeps the flavor sharp and prevents it from tasting flat.

Build the drink. Fill glasses with ice. Add 2–3 tablespoons of the ginger-peach syrup to each glass (more if you like it sweeter). For a cocktail, add your spirit now.

Top with bubbles. Pour chilled sparkling water or club soda over the syrup and ice. Give it a gentle stir to mix without knocking out the fizz.

Garnish and serve. Add a sprig of mint, a peach slice, or a twist of lemon peel. Serve immediately while it’s cold and bubbly.