In the buttoned-down days of the three-piece suit, pre-Prohibition, the Fizz was a choice summertime refresher taken to pluck up wilt­ing spirits. More than a relic of a bygone era, the Fizz is a superlative sipper just waiting to be rediscovered. The recipe is simple: merely top up your favourite sour with bubblewater. This one starts strong, combining heathery Irish uisce beatha and sweet wildflower honey, then adds a splash of tart citrus and an enervating sting of ginger. It’s the perfect antidote to summer heat.

Ginger Honey Fizz

• 2 oz (60 ml) Irish whiskey
• 1 ⁄ 2 oz (15 ml) ginger syrup
• 1 ⁄ 2 oz (15 ml) honey syrup
• 1 oz (30 ml) fresh lemon juice
• 2 dashes Angostura bitters
• soda water

Shake all ingredients (except soda water) with ice in a cocktail shaker and strain into a chilled highball glass. Top with soda water (do not add ice).

Ginger Syrup

• 1 cup white sugar
• 2 cups water
• 1 cup fresh ginger, peeled and finely grated
• Mix together in a saucepan, bring to a boil and remove from heat. Let sit two hours to steep and cool. Strain and bottle. Keep refrigerated.

Honey Syrup

• Mix 3/4 cup of honey with 1/4 cup of hot water. Stir well. Keep refrigerated.

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Chris Stearns is one of Canada’s best mixologists. You can sample his wares at Decca 77 in Montreal and reach him at cstearns@enroutemag.net.