What To Drink Now: Holiday Cocktails by Mixologist Amber West for the North Texas Food Bank

Last night The Hotel Palomar and Central 214′s Chef Graham Dodds and Mixologist Amber West teamed with the Round Table of Young Professionals for the North Texas Food Bank for a casual holiday mixer around the gorgeous tree in the hotel lobby to raise a few dollars for those in need this holiday season.  Every day the Food Bank is tasked with trying to feed tens of thousands of men, women and children throughout the city, and sadly that number continues to grow. Events like the gathering last night try to help fill that need.

Feeling festive, Amber created two spirited cocktails (recipes below) perfect for the season and paired with simple bites from Chef Graham like tuna crudo, stuffed dates and sweet apples with tangy goat cheese.  The come and go happy hour takes place every weeknight for hotel guests, and those who might be popping in from around the neighborhood, with events like last night being extra special as a way to help give back to a great cause.

If you weren’t able to make it out last night, or did and would like to continue to help the North Texas Food Bank this holiday, consider picking up one of their “farm to table” calendars available at Central Market stores and here, or simply make a donation directly to the food bank.  Each dollar you donate will feed 3 meals to those in need.

Central 214 Mixoloigist, Amber West, grates fresh nutmeg on her TX South Nog

Texas South Nog
2.5 oz nutty Sherry
2 eggs
1 pinch nutmeg
1 pinch cinnamon
1 pinch salt
6 oz whole milk
4 oz whipped cream
Directions – Blend together on low, add whipping cream last. Refrigerate for 2 hours and serve.
Huck Finn
1 oz sweet potato puree
¾ oz fresh lemon juice
2 dashed plum bitters
Directions – Rim glass in cinnamon sugar, shake all ingredients over ice and strain into a rocks glass.