This recipe comes from the book Speakeasy. In a nutshell, I steeped mint leaves, freshly chopped ginger, honey, and one red thai chili in a simple syrup (turbinado sugar + water) mixture. We used a canister filled with a CO2 cartridge to make it carbonated. We then chilled it in the fridge and it was sooo delicious! Much better than store bought because of the complexity of the body; however, probably more expensive to make. This paired lovely with our sushi dinner one night. All in all, a successfully tasty experiment!