• Texican Court Greets Summer with New “Poptail” Program

     
    POSTED June 6, 2019
     
  • Texican Court Greets Summer with New “Poptail” Program

     
    POSTED June 6, 2019
     
  • Texican Court Greets Summer with New “Poptail” Program

     
    POSTED June 6, 2019
     
  • Texican Court Greets Summer with New “Poptail” Program

     
    POSTED June 6, 2019
     

Available through the end of August, Texican Court plans to beat the summer heat with its first-ever poptail program. 

The poptail, which combines premium spirits and popsicles, was introduced at Valencia Hotel Group properties back in 2016. Texican Court, the group’s boutique hotel, is thrilled to join the summer fun by adding the poptail program to its seasonal menu. 

“These poptail programs have been a huge hit at the other Valencia Hotel Group concepts and we’re excited to join the program and debut our own poptails,” says Texican Court’s Sales and Marketing Director Brianna Sepulveda. “Our poptails are a fun twist on a childhood favorite that is sure to bring out the inner kid in all of our guests this summer.”

The Dallas-Fort Worth property provides an authentic Texan experience at its retro-inspired location. Whether guests are looking for a staycation or a getaway, Texican Court is offering a sweet summer adult confection package that features late checkout and two complimentary poptails to enjoy poolside or in the courtyards. 

Texican Court encourages guests to keep the party going at home with these summer treats:

Mexican Candy Poptail
(Recipe makes one beverage)
    - 1.75 oz. silver tequila
    - .5 oz. watermelon liquor
    - 3 dashes of hot sauce
    - 2 oz. Sprite
    - Mango or lime popsicle
    - Tajin rim garnished with lime wedge
Add tequila, watermelon liquor and Sprite into cocktail shaker with ice. Shake and strain into Tajin rimed glass with ice top with (3) dashes of Texican Hot Sauce. Add popsicle and lime wedge garnish.

Mellow Yellow Poptail
(Recipe makes one beverage)
    - 1.75 oz. cucumber mint vodka
    - 3 oz. lemonade
    - Lemon popsicle
    - Garnished with sliced cucumber and pineapple wedge
Add cucumber mint vodka and lemonade into cocktail shaker with ice. Shake and strain into glass. Add popsicle and garnish with cucumber and pineapple wedge.

Pineapple Breeze Poptail
(Recipe makes one beverage)
    - 1.75 oz. Malibu Coconut Rum
    - 1 oz. Midori
    - 2 oz. pineapple juice
    - Pineapple popsicle
    - Garnished with basil and Luxardo cherries
Add Midori then ice to a glass. Add Malibu and pineapple juice into cocktail shaker with ice. Shake and strain into glass with Midori. Add popsicle and garnish with basil and Luxardo cherries.

In celebration of the opening of the Art Institute of Chicago’s “Andy Warhol: From A to B and Back Again” exhibit on Oct. 20, The Albert restaurant will offer a special “POPart” inspired cocktail. Priced at 14$, the unique combination of pink and purple hues made with vodka, rose, tea and wild raspberry will surely spark the perfect photo-op.

 

Hotel EMC2 is celebrating National Art Day (Oct. 25) with paint-by-numbers amenities, which will be delivered to all guest rooms throughout the day. The property's artistic influence has led to similar art and science activations in the past, including celebrations of Albert Einstein's birthday, Pi Day, the 500th Anniversary of Da Vinci's death and more.

 

Despite the horrible hand Puerto Rico has been dealt over the last few years, their local communities are staying hospitable and strong.