Of all the grand holiday traditions, it’s the potent richness of eggnog (or egg nog) that’s most guaranteed to keep holiday spirits high. And among those who understand this most is Gary Butch, co-owner of James Beard Award-winning restaurant Elizabeth on 37th in Savannah, Georgia. Every year, about a month before the holidays, Butch and his family gather with about 50 staff members and friends to throw a party and make a giant batch of eggnog that they bottle and give as gifts throughout the season. The tradition has been happening for more than a decade, and the lucky people who receive a bottle of the treasured nog are the envy of anyone in the know. The powdered sugar in Butch’s eggnog recipe adds to the creamy consistency, while the inclusion of fruit brandies yields extra depth of flavor. To make holiday entertaining and gift-giving a little less hectic, Butch suggests making a batch as far ahead of time as possible. “The longer you let it sit, the more time the sugar and the cream have to balance out the flavors of the alcohol,” he explains. “Plus, at around 15- to 20-proof, the nog will keep in the fridge for weeks.”