In a saucepan, mix dark brown sugar, molasses, water, cinnamon sticks, allspice berries, cloves, and fresh grated ginger. Stir together to combine.

Bring the mixture to a boil, then reduce heat and let it simmer for 20 minutes. Stir occasionally until it thickens slightly.

Remove the saucepan from heat and allow the syrup to cool completely.

In a cocktail shaker, combine cooled syrup, vodka, Irish cream liqueur, coffee liqueur, gingerbread syrup, and fresh espresso coffee.

Secure the lid on the shaker and shake well for 15-20 seconds until frothy.

Strain the mixture into a chilled martini glass.

Add a gingerbread cookie on the rim of the glass to serve.