Combine the honey and warm water in a small saucepan and heat gently over very low heat until fluid and pourable. The temperature should stay well below simmering — just warm enough to loosen viscosity and allow aromatics to release. Stir occasionally to prevent hotspots and preserve delicate floral notes.

Add the lightly crushed rosemary sprig, sliced ginger, and deseeded jalapeño. Maintain gentle warmth for 15–30 minutes, allowing spice oils and herbal compounds to dissolve slowly into the honey. Remove from heat, cover, and let steep another 30–60 minutes at room temperature. This extended rest builds layered aroma without harsh extraction.

Strain the infused honey through a fine-mesh sieve into a clean container, pressing lightly only to extract liquid. Discard all solids. Stir in the pinch of fine sea salt while still slightly warm so it dissolves completely. Let the infusion cool fully before assembling the drink.

Add about 120 ml of the cooled spiced honey infusion to a large pitcher filled generously with ice. Taste the base — it should feel aromatic and slightly intense, as dilution will soften it.

Pour in the chilled club soda slowly. Stir once or twice only to combine while preserving bubbles. Excess stirring reduces texture and perceived dryness.

Pour into ice-filled glasses and garnish with rosemary sprigs, ginger slices, or thin jalapeño rounds if desired. Serve very cold for the cleanest structure and most refreshing finish.