Dry shake all the ingreidents, then shake again with ice. Double strain into a fizz or highball glass filled with ice cubes. Garnish with the orange wedge and serve with a straw.
Add sugar and water to a small saucepan. Heat over medium-high heat. Stirring occasionally until sugar is dissolved. Cool to room temperature before using. Simple syrup will keep, refrigerated in an air-tight container, for up to two weeks.
Recipe adapted from: Kaplan, David, Nick Fauchald, and Alex Day. "Chinese Fizz." Death & Co. Modern Classic Cocktails. Berkeley: Ten Speed Press, 2014.