Inventive cocktails and a Texas-inspired menu combine with some of the best views in the city for a genuinely Austin experience.
- 2:00 pm – 10:00 pm
Clase Azul Reposado Tequila, Montelobos Joven Mezcal, Amaro Montenegro, Carpano Antica and Angostura, executed in a lightbulb contraption
- Honey Bee Vo
Peach- and basil-infused Tito’s Handmade Vodka, Carpano Bianco, lavender-honey reduction citrus, Angostura and Topo Chico, served in a boot glass
- Signature Mexican Hot Chocolate
Valrhona dark chocolate, cinnamon and house-made marshmallow, made cosier with a “kick” of Ancho Reyes chile-infused liqueur
Abril GalindoExecutive Sous Chef
Born and raised in Guadalajara, Mexico, Abril's early exposure to gourmet meals was limited. Her first taste of a truly well-prepared dish opened her eyes to the joy of cooking. In 2010, Abril joined Four Seasons Resort Punta Mita as a culinary intern, a role that allowed her to rotate through a variety of positions in the kitchen. After working at several Mexico restaurants and hotels, Abril was recruited to rejoin Four Seasons Hotel Austin. Her work ethic, creativity and passion for cooking quickly became apparent, eventually leading to her promotion as executive sous chef in 2017.