In a medium saucepan whisk together dark brown sugar, molasses, and water. Bring to a boil, whisking occasionally until the sugar has dissolved.

Add the cinnamon stick, allspice, clove, ginger, and a pinch of salt. Whisk to combine.

Lower heat and simmer for 15-20 minutes, stirring occasionally. The mixture should be slightly thickened.

If using whole spices, strain syrup through a fine mesh strainer. Let cool to room temperature then transfer to an airtight container or mason jar.

In a cocktail shaker with ice, add vodka, Irish cream, coffee liqueur, gingerbread syrup, and cooled espresso coffee.

Shake vigorously for 10 seconds.

Pour into a martini glass, serve and enjoy.