W e’re firmly in the heart of the holiday season — that magical time when peppermint-rimmed cocktails and cinnamon-kissed mixed drinks warm the spirits and liven the senses. To help our readers impress friends and family at winter gatherings, we tapped three Fort Worthians who have mastered the art of crafting standout libations.

Kellen Hamrah, From Scratch Hospitality

Kellen Hamrah directs front-of-house operations for Clay Pigeon, Piattello Italian Kitchen, Provender Hall, and Walloon’s . His goal during the holidays is to see that diners at any of those locations have cocktail options that offer seasonal flavors and “options for escapism.” In practice, that means a blend of aged eggnog (available exclusively at Walloon’s), spiced cocktails, and Provender Hall’s The Rum Stunner:

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