Gingerbread Mule

Make the Gingerbread Infused Vodka
2 Pour [wprm-ingredient text="1 cup vodka" uid="1"] into a mason jar 
3 Add [wprm-ingredient text="4 cinnamon sticks" uid="2"] and [wprm-ingredient text="1" ginger root" uid="3"], peeled.
4 Let infuse for 1-2 days at room temperature, then strain. Store at room temperature until time to make the drinks.
Make the Molasses Simple Syrup
7 Measure [wprm-ingredient text="½ cup molasses" uid="5"] and [wprm-ingredient text="½ cup water" uid="6"] that is warm into a small saucepan.
8 Heat the saucepan over medium-high heat, and bring the mixture to a simmer.
9 Remove from the heat, and pour into a mason jar.
10 Let come to room temperature, then chill in the refrigerator until time to use.
Mix the Gingerbread Mules
13 Pour [wprm-ingredient text="1 ½ oz. Gingerbread Infused Vodka" uid="8"], [wprm-ingredient text="1 oz. Molasses Simple Syrup" uid="9"] and [wprm-ingredient text="½ oz. freshly squeezed lime juice" uid="10"] into a cocktail shaker.
14 Shake with [wprm-ingredient text="Ice" uid="12"] until chilled.
15 Pour into copper mugs, and top with [wprm-ingredient text="4 oz. Spicy Ginger Beer" uid="11"].
16 Garnish with [wprm-ingredient text="Gingersnaps" uid="13"], and enjoy!