1 1/2 c. granulated sugar
1 1/2 c. water
1 pound fresh ginger, cut in 2 inch chunks
1/2 c. fresh basil leaves plus 24 leaves for garnish
2 large English cucumbers
1 liter sparkling water
1/2 c. aloe juice

Ginger basil syrup:
Mince ginger chunks together with basil leaves. Set aside.

In a medium saucepan, bring water and sugar to a boil over medium heat. Stir well to dissolve sugar. Add ginger and basil mixture to the syrup and reduce heat to simmer. Simmer for 30 minutes. Strain and cool.

Cucumber juice:
Roughly chop one and a half cucumbers and thinly slice the remaining half cucumber for garnish. Place chopped cucumbers in a blender with 2 tablespoons of sparkling water. Blend on a low speed until cucumber is pureed. Add more water, 1 tablespoon at a time if mixture is too thick. Strain through a fine mesh sieve, discarding cucumber pulp and reserving cucumber juice.

To serve:
Fill an 8 oz glass with ice. Add 2oz-3oz each, to taste, of ginger/basil syrup, aloe juice, and cucumber juice. Top with a splash of sparkling water. Garnish with remaining basil leaves and cucumber slices.