Wishing the half-gallon of eggnog you bought at H-E-B had a little more of a kick to it? You know you do — this season can be a stressful time of year, and frankly, you’re behind on your holiday shopping.


To add a little booze to your glass of creamy goodness, you’ve got a couple of options. One downtown cocktail bar founded with a focus on absinthe is all about the classic holiday drink this month. Peche, in the Warehouse District, has brought back its Six Weeks of Eggnog program and introduces a new riff on eggnog every Sunday through Dec. 28 this year.


Peche’s bartenders take turns coming up with variations that stay true to eggnog’s rich, creamy essence while getting a little funky with the flavor, using ingredients ranging from banana liqueur (this year) to pumpkin spice (last year). Yes, some of them stray from tradition, but you’ll still have no doubt you’re sipping eggnog.


The current eggnog on special is the Salty Nawg with Pierre Ferrand 1840 cognac, whiskey cream, coconut cream, orgeat and an egg. Try it out at Peche, located at 208 W. Fourth St.


Your other option for boozy eggnog this holiday season is just to make it yourself. Sure, adding a little Sailor Jerry Spiced Rum to the glass of store-bought eggnog probably won’t taste terrible, but how about trying out a recipe directly from one of the Peche bartenders? It’ll add a fun tropical accent to your holiday festivities thanks to the use of chocolate coconut cream and the aforementioned banana liqueur.


Check out Peche’s Facebook page for updates on the next Six Weeks of Eggnog special. There are three more weeks of newfangled eggnog drinks to look forward to this December.


Noggin' on Heaven's Door


2 oz. rum


1/2 oz. chocolate coconut cream


1/2 oz. Banane du Brésil


1/2 oz. orgeat


1/2 oz. heavy cream


Whole egg


Combine all ingredients in a cocktail shaker. Shake for 1-2 minutes and strain into an old fasioned glass.


Top with shaved chocolate.


— Peche bar manager Derek Weiss