small gingerbread cookies, whole and crushed for garnish
Ingredients for the gingerbread simple syrup:
2pieces fresh sliced ginger
Instructions for the gingerbread simple syrup:
Add sugar, water, cloves, cinnamon, and ginger to a saucepan. Bring to a boil, whisking until sugar is completely dissolved. Lower temperature and simmer 5 minutes. Remove from the heat and let cool 20-30 minutes. Store in an airtight container in the refrigerator up to 2 weeks.
Instructions for the cocktail:
In a cocktail shaker combine vodka, Irish cream, Kahlua, gingerbread syrup, molasses, and half and half. Add ice and shake well. Pour into 4 chilled martini glasses and top with whipped cream, ginger bread crumbs, and a gingerbread cookie.
*For a stronger drink reduce the half and half to 1/4 cup.