Food and cocktail lovers have a new reason to visit LON’s Last Drop in Paradise Valley. The bar and grill at The Hermosa Inn has introduced its Last Drop Weekly Stampede Specials, a rotating culinary experience featuring new food and cocktail pairings each week.
Debuting a new menu every Monday, the program features four off-menu dishes alongside four custom craft cocktails created specifically to complement the week’s selections.
The specials are available daily from 5 p.m. until close, giving guests an opportunity to explore new flavor combinations beyond the restaurant’s regular casual fare. Recent offerings include a Sonoran Dog topped with chorizo beans, cotija, pico de gallo, avocado and aioli, paired with the In a Pickle cocktail, made with Jameson, jalapeño Código Reposado, citrus, agave, pickle juice and Tajín.
Other combinations have included a blue cheese and date flatbread with prosciutto, lemon oil and micro arugula, paired with a Honey Highball featuring Knob Creek Rye, Nonino Grappa, citrus, honey and soda water. Black Truffle Parmesan Fries with black truffle aioli have also appeared alongside an L’Ananas Martini made with pineapple vodka, apricot liqueur, pineapple and habanero bitters.
The rotating menu gives the culinary and beverage teams room to experiment with seasonal ingredients, unexpected flavors and cocktails designed to enhance each dish.
LON’s Last Drop takes its name from Last Drop from His Stetson, an iconic 1920s painting by Lon Megargee, the original owner of The Hermosa Inn and a cowboy artist. Commissioned by the Stetson Hat Company approximately a century ago, a print of the artwork hangs inside the bar, and the image continues to appear on the silk lining of the company’s top-tier hats. For more, visit LON’s Last Drop.
