For the final dinner of the LON’s Last Drop Dinner Series, Executive Chef Jeremy Pacheco and Azuñia Tequila ambassador and spirit guide Travis Nass will join forces on Wednesday, March 11th, to create a one-of-a-kind, three-course dinner featuring globally inspired Arizona cuisine paired with this award-winning artisan tequila. 6-9 pm, with a cocktail reception on the LON’s Last Drop Patio. Cost is $99 per person and includes tax and gratuity.. Valet parking is always complimentary. For reservations, please call: (602) 955-7878 or register online at this link.

Tea Smoked Scallop: Fermented cabbage, pickled onion, Steelhead Roe, blue corn tortilla
Azunia Blanco Tequila Nux Alpina, blood orange, cardamom, jasmine green tea sparkling wine

Tempura Kauai Shrimp Tostado “Aguachili” salsa, shiso, mint, cucumber
Peanut washed Azunia Anejo Tequila Matcha syrup, lime, Peychaud’s Bitters, absinthe, Thai basil, grapefruit peel

Pineapple Caramel Pork “Al Pastor” Blue corn polenta “elote”, charred squash
Azunia Reposado Tequila PX sherry, pimento dram, banana syrup, lemon, Angostura Bitters, mint

Carrot Cake Whipped Crow’s Dairy Goat Cheese, Green Valley Pecans, Orange Syrup
Azunia 2yr old Black Calvados, Cynar, Barrow’s Intense Ginger, AZBL figgy pudding bitters