The Godfrey Hotel, Boston

The Darcy, Washington, D.C.

Call the “cocktail butler” at this midcentury modern hotel near Dupont Circle, and a mixologist will spend 30 minutes customizing the property’s signature drinks in your room. You can order a Darcy Double, which marries soda water, ginger beer and Green Hat Gin with a variety of locally sourced cocktail vinegars, or a Call of the Siren, which puts seasonal twists on a blend of vodka and sparkling wine.

The catch? You have to book 48 hours ahead — meaning your G&T cravings can’t be met on demand — and the butler will cut you off after two rounds. (After that, he’s off to serve someone else.) Drinks are $17 a pop, plus a $50 service charge, available nightly from 4:30-9:30 p.m. On Sundays, from 10 a.m. to 1 p.m., guests at this minimalist but preppy hotel

Mahogany Bay Resort & Beach Club, Belize

The first time hotelier Beth Clifford tried “dressing cocktails” — ones imbibed while getting dressed for dinner — it was at interior designer Amanda Lindroth’s home in the Bahamas. She loved the concept so much she brought it to her own hotel in Belize, whose main building (or “Great House”) was decorated by Lindroth as a contemporary take on British colonial design.

From their white clapboard cottages, guests can order such $8-$14 drinks as Don’s Old Fashioned, made with Demerara syrup and vintage Don Omario rum, or a grapefruit-infused Laguna Spritz; they’re delivered by golf cart from 4-6:30 p.m., with optional hors d’oeuvres (and a mandatory 10 percent service charge).

As for Clifford’s dressing cocktail of choice? The Queen Bee, made with watermelon

It should come as no surprise that for his first hotel, nightclub impresario and restaurateur Charles Khabouth paid additional attention to his in-room beverage program.

Since its opening in Toronto’s entertainment district last year, the dramatic Bisha Hotel has stood out for its bespoke Studio Munge furnishings, including bar carts — a