GINGER SYRUP: Simmer water, sugar, ginger, cloves and cinnamon stirring occasionally, until reduced to about 3/4 cup, about 15 minutes. Pour hot syrup through a fine sieve and chill. Let stand 20 minutes until using, so all sediment has settled to the bottom. Servings: Approximately 3/4 cup.
MARTINI: Fill a cocktail shaker with ice. Add the vodka and gingerbread syrup. Cover and shake vigorously until combined and chilled, about 30 seconds. Strain into a chilled cocktail glass.
This recipe calls for homemade ginger syrup but you can buy a commercially prepared version at specialty food stores (try the coffee aisle).
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