Cork Bar at Hotel Contessa Claims top prize at 3rd Annual RiverTini Pour-Off

The Cork Bar at Hotel Contessa claimed the top prize at Thursday's 3rd Annual RiverTini Pour-Off.  The event, sponsored by Brasserie Pavil and Grey Goose, benefitted the San Antonio River Foundation and featured competitors from Aldaco's Stone Oak, Auden's Kitchen, Boudro's, Brasserie Pavil, Cork Bar at the Hotel Contessa, Jason Dady Restaurants, Lüke San Antonio, Quarry Hofbrau, Q at the Hyatt Regency & Achiote River Cafe at the Grand Hyatt, Vbar at the Hotel Valencia and the Westin La Cantera Resort. 

Judges JoAnn Boone from Rio San Antonio Cruises, David Kellaway from the Culinary Institute of America, Robert Olivares of Republic National Distributing Company, Tanji Patton of Good Taste with Tanji, and Stacia Wilson from KENS-TV, chose the winner through a blind tasting and took into consideration the flavor, appearance, and uniqueness of each drink.  In addition, attendees voted on the best booth decor, naming Cork Bar the winner in that category as well.  All martinis included Grey Goose vodka, but the similarity ended there.  Ingredients ran the gamut from infused hibiscus, lavendar, crawfish, and of course olives.  Cork Bar's winning martini, "The Spaniard" included peach puree, citrus, and serrano peppers.  See the recipe below, or better yet, stop by the Cork Bar and order one!

The Spaniard Martini
 
Fresh Peach Puree
Fresh Sqeezed lime, lemon and Grapefruit juice
Serrano simple syrup (must make 8 days out to infuse enough heat)

Serrano Simple Syrup
2 cups Sugar
2 cups water
2 each serrrano peppers
4 each cinnamon sticks broken in half
Let simmer for 5 minutes and remove 1 pepper

Martini
2oz Peach Puree with fresh squeezed lime, lemon and grapefruit juice
1oz Serrano Simple Syrup
1 ½ oz Grey Goose Vodka
Shake over ice and pour into a chilled martini glass