Lucky Devil

Ingredients

• 2 ounces cardamom 
• 1 tablespoon cardamom pods whole
• 2 ounces cinnamon 
• 2 sticks cinnamon 
• 1 tablespoon ground cinnamon 
• 0.3 cup honey 
• 2 servings honey 
• 2 servings ice cubes 
• 1  juice of lime 
• 2 pieces saffron threads for garnish*
• 2 ounces simple syrup glaze 
• 9 ounces seltzer water 
• 16 ounces water 

Equipment

• sauce pan

Directions

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.
5. Add ice and enough soda water to fill each glass.
6. Garnish with saffron rock candy.