Not a cookie but a cocktail. I don't know about other parts of the country or globe, but in our little Pacific Northwest corner, 'novelty cocktail' is all the rage. Inspired, untried, herb-infused, tea-tipped, drinkable confections are literally setting a new bar. So of course, naturally, I had to take a crack at it. And not just once, I am having a blitzkrieg hey-day over here. Thank god slurring doesn't translate well to blog text. Eh?

My goal was to usher in October with something fresh and overlooked, so I decided to make a cocktail affectionately named after the infamous fall cookie: Gingersnaps. My favorite part of this little doozy is the lingering effect: it rolls over your tongue and keeps rolling like a good wine with a provocative finish. You can taste the ginger, cloves and molasses and if you really focus you can taste the sprinkles of sugar that top the cookie.

GingersnapsServes 2. 2 T Gingersnap Simple Syrup (below) 6 oz. Vodka

Note: mix Gingersnap Simple Syrup with vodka over ice. Shake, muddle if desired, strain and serve.

Gingersnap Simple Syrup 3/4 cup sugar 1 cup water 2 tsp cloves 2 tsp molasses 2 cinnamon sticks 2 inch piece ginger, peeled and sliced into large strips 2 tsp brown sugar

Note: bring sugar and water to simmer. When sugar is dissolved, add cloves, molasses, cinnamon, ginger; let simmer 2-3 more minutes. Turn off heat and let steep for 10 minutes; strain out all solids. Stir in brown sugar to dissolve. Store at room temperature in container with fitted lid.