Gingerbread Espresso Martini

A festive cocktail that combines the warm spices of gingerbread with the boldness of espresso, perfect for holiday gatherings.

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Make the gingerbread syrup by heating water, brown sugar, molasses, and spices in a saucepan. Simmer for 5 minutes, then let cool completely.
Brew espresso or strong coffee and allow to cool completely.
Prepare the martini glass by dipping the rim in syrup and coating with a mixture of crushed cookies, sugar, and cinnamon.
Add vanilla vodka, cooled espresso, coffee liqueur, and gingerbread syrup to a shaker with ice. Shake vigorously for 30 seconds.
Double strain into the prepared martini glass, ensuring foam stays on top.
Garnish with ground cinnamon and mini gingerbread cookies.

For a mocktail version, substitute espresso with cold brew and vodka with vanilla almond milk.