Ingredients

• 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.

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