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.
- 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.
- 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.
- 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.
- 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.
