Lucky Devil

• 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
• Ice
• 9 ounces soda water
• 2 pieces saffron rock candy for garnish*

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:
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:
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.

ground cinnamon, cinnamon, water, cardamom pods, water, lime, honey, cinnamon elixir, elixir, water, saffron

Taken from www.epicurious.com/recipes/food/views/lucky-devil-363851 (may not work)