FX Excursions

FX Excursions offers the chance for once-in-a-lifetime experiences in destinations around the world.

Halloween Stays at the Historic Driskill with Ghost Tours, Afternoon Tea

by Debra Bokur

Oct 18, 2022

© The Driskill

Daily

Located in Austin’s vibrant city center at the corner of 6th and Brazos streets, The Driskill has welcomed guests since 1886. Part of Hyatt’s Unbound Collection of fine hotels, The Driskill gears up for Halloween season by celebrating its own resident spooks, said to include hotel builder Jesse Driskill, who likes to announce his arrival with the scent of cigar smoke.

A life-sized portrait of Jesse dominates the lobby, where he has an excellent view of the comings and goings of the hotel’s other ghosts. These include patrons dressed in elaborate ball gowns and pressed tuxedos who’ve been observed stepping off elevators into the lobby when there’s not a party in sight.

Guests are invited to take part in a Ghost City Tours getaway, which features a ghost tour walk, bringing guests to haunted sights such as Paramount Theatre and the Texas State Capitol Building. The escape includes two tickets to Ghost City Tours with guide, a gift card to use at VooDoo Donuts and credit for the 1886 Café or Driskill Bar, where ranch-style décor  embraces Texas tradition with cowhide barstools, bespoke cattle-branded carpet and rustic leather furnishings.

Back at the hotel, enjoy a traditional afternoon tea with three courses of French treats created by Chef Mark Dayanandan. Tea choices include Iron Goddess of Mercy, a medium-roasted oolong grown in Fujian, East China; Austin Breakfast, a bold, Indian black tea; and the decaffeinated Texas Sweet Dreams, an herbal blend of organic rose, lavender and hibiscus with notes of vanilla and a lemongrass finish. Tea is served with a first course of orange cranberry scones, Devonshire cream, lemon curd and fruit preserves.

The second course of tea sandwiches includes cucumber and cream cheese; chicken salad with red grapes and herbs; salmon phyllo cup with crème fraiche and dill; and prosciutto, fig, jam and Brie on focaccia. The sweet last course features treats such as chocolate custard tart, lemon poppy petit fours, anise tea cake with vanilla Chantilly cream and rose raspberry Linder cookies.

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