• 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.

After several months of renovations, the DoubleTree by Hilton Philadelphia-Valley Forge is now open as the Alloy – King of Prussia, a DoubleTree by Hilton.

 

After almost 20 years of vacancy, the Cook County Hospital in Chicago will be put to use once again. A $150 million adaptive reuse project restored the historic, 106-year-old hospital, which has become a combined Hyatt Place and Hyatt House hotel, as well as medical offices, a museum, a food hall and more. While the opening is multi-phased, the hotels are scheduled to open in late July.  

 

Doctors, nurses, grocery store employees and more were essential to sustaining the continued stay-at-home orders that helped fight the spread of COVID-19. Such workers put their health at risk for the benefit of society, and Nakoma Resort and the Lost Sierra Chamber of Commerce want to recognize them for their efforts through the “Send Your Heroes” campaign.