LUCKY DEVIL

Lucky Devil image

Provided by Emilie Baltz

Yield Makes 2 drinks

Number Of Ingredients 17

For the cinnamon elixir:
1 tablespoon ground cinnamon
2 sticks cinnamon
16 ounces distilled or tap water
For the cardamom elixir:
1 tablespoon whole cardamom pods
16 ounces distilled or tap water
For the Lucky Devil:
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.

Steps:

Make the cinnamon elixir:
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.
Make the cardamom elixir:
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.
Make the Lucky Devil:
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.