This Summer 2023, Adorn Restaurant at Four Seasons Hotel Chicago is collaborating with Don Julio premium tequila to celebrate the debut of their newest expression,
Tequila Don Julio Rosado.
The pink-hued Tequila Don Julio Rosado, finished in Ruby Port wine casks, is a limited seasonal offering featuring notes of dried red fruit and caramel. Adorn’s brunch
cocktails, all featuring the new expression, are $20 each and include: Glitterati
with grapefruit, lime, agave, & club soda; Paris, Texas with blanc
vermouth, grapefruit, lemon, simple syrup & club soda; Passion Play with lime, passion fruit & honey; and
The Frosadowith crème de
pamplemousse & lime.
Adorn is also offering a summer weekend brunch with items including:
Breakfast Bao with roasted pork belly, egg, American cheese, steamed bao bun;
Nashville Hot Chicken & Waffle with cornbread waffle, Nashville hot chicken, maple, slaw;
Tuna Poke ‘Nachos” with ahi tuna, avocado, kimchi chips, micro cilantro, umami sauce; and
Ice Cream ‘Waffle’ with waffle-infused ice cream, freeze-dried seasonal fruit, truffle-maple syrup, whipped cream.
The brunch cocktails and menu items will be available every Saturday and Sunday now through September 3..
This Summer 2023, Adorn Restaurant at Four Seasons Hotel Chicago is collaborating with Don Julio premium tequila to celebrate the debut of their newest expression, Tequila Don Julio Rosado.
The pink-hued Tequila Don Julio Rosado, finished in Ruby Port wine casks, is a limited seasonal offering featuring notes of dried red fruit and caramel. Adorn’s brunch cocktails, all featuring the new expression, are $20 each and include: Glitterati with grapefruit, lime, agave, & club soda; Paris, Texas with blanc vermouth, grapefruit, lemon, simple syrup & club soda; Passion Play with lime, passion fruit & honey; and The Frosadowith crème de pamplemousse & lime.
Adorn is also offering a summer weekend brunch with items including: Breakfast Bao with roasted pork belly, egg, American cheese, steamed bao bun; Nashville Hot Chicken & Waffle with cornbread waffle, Nashville hot chicken, maple, slaw; Tuna Poke ‘Nachos” with ahi tuna, avocado, kimchi chips, micro cilantro, umami sauce; and Ice Cream ‘Waffle’ with waffle-infused ice cream, freeze-dried seasonal fruit, truffle-maple syrup, whipped cream.
The brunch cocktails and menu items will be available every Saturday and Sunday now through September 3..
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