Lucky Devil Recipe

Lucky Devil Recipe

  • 1 tablespoon ground cinnamon
  • 2 sticks cinnamon
  • 16 ounces distilled or tap water
  • 1 tablespoon whole cardamom pods
  • 16 ounces distilled or tap water
  • Juice of 1 lime
  • 1/4 cup granulated honey
  • 2 ounces cinnamon elixir
  • 2 ounces cardamom elixir
  • 2 ounces simple syrup
  • Ice
  • 9 ounces soda water
  • 2 pieces saffron rock candy for garnish
  • Granulated honey and saffron rock candy are available online and from some specialty food stores.
  1. In a small saucepan, bring the ground cinnamon, cinnamon sticks, and distilled or tap water to a boil over high heat. Reduce the heat to moderate and simmer, uncovered, until reduced by half, about 15 minutes. DO AHEAD: Cinnamon elixir can be prepared in advance and refrigerated up to 2 weeks.
  2. In a small saucepan, bring the cardamom and distilled or tap water to a boil over high heat. Reduce the heat to moderate and simmer, uncovered, until reduced by half, about 15 minutes. DO AHEAD: Cardamom elixir can be prepared in advance and refrigerated up to 2 weeks.
  3. Pour the lime juice onto a small plate and spread the granulated honey on a second small plate. Dip the rim of a 12-ounce glass into the lime juice, then dip it into the granulated honey to lightly coat. Repeat with a second 12-ounce glass.
  4. Pour 1 ounce each of the cinnamon elixir, cardamom elixir, and simple syrup into each prepared glass. Add ice and enough soda water to fill each glass. Garnish with saffron rock candy.