Gingerbread Syrup

1. Add dark brown sugar, water, and gingerbread spice to a medium saucepan and bring to a boil stirring constantly until the sugar dissolves.
2. Lower the heat and simmer for 10 minutes stirring occasionally.
3. Take the syrup off the heat and stir in vanilla extract.
4. Pour into a glass jar and store in the fridge for up to 2 weeks.

Gingerbread Martini

1. Prepare your glass by coating the rim in crushed-up cookies if desired (see notes) and set aside.
2. Add rum, Bailey’s, gingerbread syrup, almond milk, and chocolate bitters (if using) to a cocktail shaker.
3. Add a handful of ice and shake the cocktail for 5-10 seconds until very cool.
4. Strain into your prepared martini or coupe glass.
5. Garnish with whipped cream and a dusting of gingerbread spice if desired. Enjoy!