To make ginger-infused rum, first, chop up Fresh Ginger (1/4 cup).
Combine it with White Rum (1 cup) in an airtight container for up to 3 days. Strain ginger out of rum before serving.
To make the orange-thyme simple syrup, first, cut up 5 orange peels from the Sunkist Orange (1).
In a small saucepan, place Granulated Sugar (1 cup), Water (1 cup), 5 orange peels and Fresh Thyme (1 handful) and boil until dissolved. Turn heat off and let syrup steep until cool and then strain out peels and thyme before using. Store syrup covered in the fridge for up to a week.
Cut the Lime (1) into wedges.
In a shaker, place 2 lime wedges and Fresh Mint Leaves (to taste). Muddle to release flavors.
Next, add the ginger-infused rum, orange-thyme simple syrup, Orange Juice (0.5 fluid ounce), and Ice (to taste) to shaker tin. Place shaker tin top on tight and then shake until tin turns frosty.
Strain mojito mixture into a high ball or bucket glass of fresh ice and top with Sparkling Orange Water (to taste).
Stir mojito with cocktail stirrer, garnish with lime wedge and mint sprig. Serve and enjoy!