For the mocktail:

1. In a cocktail tin, muddle your ginger and vanilla honey together until roughly combined.
2. Then, add the cherry juice and lemon juice, top with ice and then shake for 10-15 seconds.
3. Strain into a highball glass and top with about an inch of soda water, then ice.

For the vanilla honey:

1. Carefully split a vanilla bean and add it to a 6 oz jar.
2. Cover with good, local honey and let rest in a cool, dark place for about a week. The flavor improves the longer you allow the vanilla bean to infuse. R
3. emove and reuse your vanilla bean once you reach your preferred level of vanilla flavor.

For the vanilla honey syrup:

1. In a heatproof quart-sized container, weigh out equal parts vanilla honey and boiling water.
2. Stir to combine until all the honey has dissolved.
3. Let cool to room temp before covering and storing in the refrigerator for up to 2 months.