Cinnamon stick and/or gingerbread cookie, for garnish (optional)
Instructions
Bring 1 cup water, 1/2 cup packed light brown sugar, 1/2 cup granulated sugar, 2 tablespoons molasses, 1 thinly sliced (2-inch) piece ginger, 2 (3-inch) cinnamon sticks, 1 teaspoon instant espresso powder, and 1 teaspoon vanilla extract to a boil in a small saucepan over medium heat, stirring until the sugar is dissolved.
Reduce the heat to maintain a simmer and cook for 5 minutes. Turn off the heat. Let sit until cooled to room temperature, about 1 hour.
Pour through a strainer set over a resealable container and discard the contents of the strainer. Seal the container and refrigerate until ready to use.
If you’d like a sugared rim, stir 1 teaspoon granulated sugar and 1/2 teaspoon ground cinnamon together on a small, flat plate; spread into an even layer. Run a damp paper towel over the rim of a rocks or old-fashioned glass to moisten. Invert the glass into the cinnamon sugar, turning it as needed, to coat the rim.
Fill the glass with ice. Add 3 ounces vodka, 2 ounces gingerbread simple syrup, 2 ounces heavy cream, and 1 teaspoon coffee liqueur. Stir until well combined. (For a more dramatic presentation, stir all the cocktail ingredients without the cream, then float the cream on top and serve with a swizzle stick or cinnamon stick for stirring.) Garnish with a cinnamon stick and/or gingerbread cookie if desired.
