When the holiday season calls for a cocktail that’s as cozy as your favorite sweater, the 1894 Gingerbread Brandy Nog steps up to the plate. Created by the Diller Room, one of Seattle’s oldest haunts – this frothy, spiced delight is a nostalgic nod to festive flavors, blending the warmth of Distillerium VSOP American Brandy with a sweet, spicy gingerbread syrup. Topped with a pecan garnish and a dash of holiday bitters, it’s the perfect sip to toast the season—whether you’re by the fire or just dreaming of one.
INGREDIENTS
1½ ounces Distillerium VSOP Brandy
¾ ounce fresh lemon juice
1 ounce gingerbread syrup (recipe below or substitute Monin)
1 ounce egg white
GARNISH
Pecan
DIRECTIONS
Add everything to a shaker and dry shake hard for about 10–12 seconds. Add ice and shake again until well chilled and frothy. Double strain into a chilled coupe or Nick & Nora.
Top with a few drops of house holiday bitters (old-fashioned bitters work fine). Garnish with a pecan.
GINGERBREAD PECAN SYRUP
Makes about 1 liter
2 cups white sugar
1 cup dark brown sugar
1¼ cups water
½ cup pecans, toasted
2 tablespoons fresh ginger, sliced (or 1 1/2 tablespoons dried ginger)
2 cinnamon sticks
4 whole cloves (2 if you want it softer)
½ teaspoon ground nutmeg
½ teaspoon allspice (optional)
1 tablespoon molasses
1 teaspoon vanilla extract
DIRECTIONS
Toast the pecans at 325°F for 8–10 minutes, until fragrant but not dark. Let cool slightly and then crush by hand.
Bring the water and sugars to a gentle simmer and stir until dissolved. Add the toasted pecans, ginger, cinnamon, cloves, nutmeg, allspice, and molasses. Keep it at a low simmer for about 12–15 minutes, no hard boil.
Pull it off the heat and let it steep another 15 minutes. Strain very fine. Stir in the vanilla at the end. Cool, bottle, and refrigerate.
Keeps about 3 weeks cold. Add a splash of neutral vodka to stretch it out longer.
Created by the Diller Room
