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 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.
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