Get a Taste of Texas Grapefruit at Four Seasons Hotel Austin

Fall’s favourite fruit stars in several seasonal items in October.

Austin, U.S.A. – 2012-10-2 — /travelprnews.com/ — As temperatures in Austin slowly fade into fall, summer produce is packing up to make room for autumn’s abundance. Throughout the month of October 2012, Four Seasons Hotel Austin invites locals and guests to get their fill of a fall favourite, the unique and flavourful Texas grapefruit, with the following seasonal menu items:

Z Kiss from a Rose

Grapefruit is all grown up in the Lobby Lounge’s sophisticated Z Kiss from a Rose cocktail, which combines Z Tequila, St-Germain, Rio Star grapefruit juice, housemade rosé wine syrup, grapefruit bitters and an egg white in a martini glass rinsed with rose water and garnished with a candied rose petal. Available for USD 14.00 each, the Z Kiss from a Rose cocktail was created by bartender Travis Tober and is currently a finalist in Z Tequila’s ReZipe Rumple contest.

Grapefruit Lemonade

The Hotel’s popular Lobby lemonade gets a tart, yet delicious new taste in October when Rio Star grapefruit is added to the mix. Guests can stop by between 2:00 and 7:00 pm daily for a taste of this complimentary offering.

Pink Grapefruit Massage

Not only good for one’s health, grapefruit is also great for the skin due to high levels of lycopene. In the Pink Grapefruit Massage available in The Spa, pink grapefruit essential oils are incorporated into a Swedish or Deep Tissue massage for an uplifting and stimulating experience. The massage starts at USD 145.00 for the 50-minute treatment, and 10 percent of the proceeds will be donated to the Seton Shivers Cancer Center.

Grapefruit “Pearls”

Rich and salty, oysters offer a great foil to the flavours of Texas grapefruit. This month, diners in TRIO can try the pairing for themselves with an order of oysters garnished with grapefruit “pearls.” A play on caviar, the miniature pearl-sized balls provide a burst of grapefruit in every bite.

Texas Grapefruit Hibiscus Meringue Tart

Often combined due to their distinctive yet complementary flavours, Texas grapefruit and hibiscus are the stars in Executive Pastry Chef Javier Franco’s latest creation. Topped with creamy meringue, the dessert will be available through October 31, 2012 on TRIO’s dinner dessert menu.

Hotel Press Contact

Kerri Holden
Senior Director of Public Relations – Americas
98 San Jacinto Boulevard
Austin, Texas, U.S.A. 78701-4039
Email Kerri Holden
T. 1 (512) 685-8048

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