Ingredients

• 8 ounces almond syrup*
• 10 raw blanched almonds
• 8 ounces distilled or tap water
• 1/2 cup dried jasmine flowers*
• 24 ounces distilled or tap water
• Juice of 1 lime
• 1/4 cup granulated honey*
• 2 ounces almond elixir
• 2 ounces jasmine elixir
• 2 ounces simple syrup
• Ice
• 9 ounces soda water
• *Almond syrup, dried jasmine flowers, and granulated honey are available online and from some specialty food stores.

Instructions

1. In a small saucepan, bring the almond syrup and distilled or tap water to a boil over high heat. Reduce the heat to moderate and simmer, uncovered, until reduced by half, 12 to 15 minutes. DO AHEAD: Almond elixir can be prepared in advance and refrigerated up to 2 weeks.
2. In a small saucepan, bring the jasmine flowers 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: Jasmine 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 almond elixir, jasmine elixir, and simple syrup into each prepared glass. Add ice and enough soda water to fill each glass.