Gingerbread Cocktail

Directions

1. 1
   For the syrup: In a small saucepan over medium heat, combine the water, sugar, ginger, cinnamon, and cloves.
2. 2
   Bring to a boil, then reduce the heat and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved.
3. 3
   Remove the pan from the heat and allow the syrup to cool, about 20 minutes.
4. 4
   Remove and discard the ginger, cinnamon, and cloves.
5. 5
   For the espresso: In an 8-ounce glass measuring cup, whisk together the boiling water, espresso powder, and liqueur, if using, until the powder is dissolved.
6. 6
   Set aside to cool.
7. 7
   Combine 1 cup syrup with the espresso/hazelnut liqueur mixture in a large martini shaker.
8. 8
   Add the Kaluha and shake to combine.
9. 9
   Pour over ice-filled glasses and serve.