Gingerbread espresso martini

To make the ginger syrup, combine water, dark brown sugar, cinnamon stick, peeled and thinly sliced thumb-sized piece of ginger and vanilla extract in a saucepan. Bring to the boil, then reduce the heat and simmer for two minutes. Allow the syrup to cool, then strain out the spices and store in the refrigerator. On a saucer, combine brown sugar with cinnamon and ground ginger. Dip the rim of a martini glass in a little water and then into the sugar mixture. Half-fill a cocktail shaker with ice. Add vodka, 30ml Irish cream liqueur, single cream, the ginger syrup and cold espresso. Shake heartily, then strain into the prepared martini glass. To serve, top with softly whipped cream and sprinkle with gingerbread crumbs.