After eight months of taste testing behind the bar, the budding burger chain’s firstfull-blown cocktail list came to lifelast summer. Due to its insane popularity, this $11 creation (house blended tequila, Cocchi Americano, hibiscus ginger, lime, and soda) hasn’t budged since. “People would revolt if we took it off,” beverage director Fabian Malone tells Eater, adding its floral notes translate well in winter.

The master mixologists at this tiny cocktail destination stir Glenfiddich 12-year scotch with sparkling wine, baked apple and pear, spices, lemon, and amaro ($13).

This warming beverage, designed for sipping inside the Shaw bar’s tentedjungle oasis upstairs, contains coffee, Gran Agave tequila or Ilegal mezcal, allspice, RumChata liqueur, and whipped cream inside a mug ($12).

For the new year, bar manager Mick Perrigo created a piping hot option usingthe Baltimore Whiskey Company’s Pechuga-style Apple Brandy — which takes inspiration from mezcal made with chicken by throwing a Maryland country ham into the still — Calvados, amaro, apple cider, and cinnamon. It’s all topped off with a jerky garnish ($14).

Union Market’s sleek Japanese staple is serving a shochu cocktail ($14) mixed with hot water in a traditional style calledoyuwari.The cocktail featuresunique flavors like agenmaicha(Japanese brown rice green tea) cordial and lemon oleo-saccharum — the sweet oil that results from combining sugar and lemon peels. The name doubles as a history lesson, referring to the peasant foot soldiers employed by the samurai class during the Japanese feudal era.

Brad Langdon, who was recently named bar manager of the Michelin-starred hideaway in Blagden Alley, just added this seasonal elixir to the lineup. The delicate drink features Sacred Bond Brandy, St. Elizabeth allspice dram, sweet potato cordial, lime, and egg white ($15).

The Jefferson’s swanky hotel bar warms up drinkers on its newly tented patio while capitalizing on the cognac craze, spiking hot cocoa with Brisson VS alongside salted caramel syrup ($19).

Keep the holiday spirit alive with amaretto, cherry cordial, and coconut cocktail in a cup ($15). David Chang’s CityCenter restaurant is also serving a spicy hot chocolate with bourbon, cayenne, and mint marshmallows.

Irish and Americano coffee, heavy cream, and a cinnamon-sugar blend go into this drink at D.C.’s iconicThe Watergate Hotel. The festive and filling beverage ($16) is also the hotel’s debut “Cocktail of the Month” — a new program created by lead bartender Kal Lemma. Next up for February:Love Drunk.

Swap hot coffee for a hot cocktail at the 1-year-old coffee shop and bistro in Clarendon. This pick comes with Satsuma Shiranami Shochu made from sweet potatoes, green tea, Meyer lemon syrup, lemon zest, and zen floating flowers ($10).

To whip up this frothy brunch cocktail, thenautical-themed newcomerin Del Ray combines peach tea-infused gin, Lillet Blanc, squid ink, lemon syrup, and egg white ($10).