Use the code word “Tugboat” to order Southpaw's off-menu 'nog ($11), made from scratch with George Dickel #12, Sailor Jerry rum, and Luxardo Amaretto and topped with a garnish of freshly-ground nutmeg.

Bar manager Morgan Schick is the brains behind the Trick Nog ($12), which marries traditional ‘nog to an old-fashioned by way of Wild Turkey bourbon, housemade brown-sugar syrup, and Cherry Heering.

Owner H. Joseph Ehrmann mixes up a fresh organic eggnog, then spikes it with a strong añejo tequila (Fortaleza, El Tesoro, and Siete Leguas are his go-tos) to create the Añogo ($10). The south-of-the-border twist on classic nog capitalizes on the warm flavors of barrel-aged spirits, with a kick of spice.

Getting extra-boozy is a holiday tradition, and the Lolinda Eggnog ($7) will get you well on your way. Made with both aged and Jamaican rums, brandy and a pinch of nutmeg, it'll have you caroling all the way home.

Kate Bolton's Maven ‘Nog ($10) offers a beautiful balance of warmth and bite, thanks to its combo bourbon, rum, gomme syrup, malt, and vanilla. It's like Maven’s seasonal Milk Punch, but with a Santa hat on.

Even an ice-cream joint has to warm up for the winter, which is why this soda fountain boasts a boozy Port Eggnog ($10), with Graham's 10-year tawny port, eggs, cream, turbinado syrup, and fresh nutmeg.