Lucky Devil
A sophisticated mocktail featuring homemade cinnamon and cardamom elixirs, topped with soda water and garnished with saffron rock candy. The rim is delicately coated with granulated honey for an extra touch of sweetness.
Ingredients
- •1 tablespoon ground cinnamon
- •2 sticks sticks cinnamon
- •16 ounces distilled or tap water
- •1 tablespoon whole cardamom pods
- •16 ounces distilled or tap water
- •1 lime lime juice
- •¼ cup granulated honey
- •2 ounces cinnamon elixir
- •2 ounces cardamom elixir
- •2 ounces simple syrup
- •1 to taste Ice
- •9 ounces soda water
- •2 pieces saffron rock candy
- •note
Cooking Instructions
- 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.
15 min
- 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.
15 min
- 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.
5 min
- 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.
5 min
