Combine the cardamom pods, saffron, and Everclear in a small jar and let sit for at least 24 hours and preferably 3-5 days. Strain. Pour into a bottle with a dropper. The tincture should keep indefinitely.
To Make The Cocktail:
Combine the Cocchi, St. Germain and lemon in a glass or cocktail shaker filled with ice. Stir for a few seconds to combine and chill it down, then strain into a tumbler filled with ice (it should fill the glass about two-thirds of the way). Add about 10 drops of tincture (more or less depending on how much spice you wanand top with prosecco and a twist of grapefruit peel. Stir again and enjoy.
Adapted with permission from Third Rail.Be sure to give yourself at least a day to make the tincture before you plan to serve these. I've found that this makes an excellent cocktail party drink as you can mix everything but the prosecco ahead of time to taste, store it in the fridge for a few hours, then pour it into ice-filled glasses and top each with prosecco and a grapefruit twist to order.If you're not ready to commit to opening a whole bottle of prosecco to top off these drinks, Presto makes some small bottles that are just right for 2 or 3 of these drinks (I found them at Whole Foods near the fancy cheeses). Otherwise, you can top these off with sparkling water instead.Nutritional values are based on one drink.