Aldaco's Stone Oak creates winning 2010 RiverTini at San Antonio River Foundation's 2nd Annual RiverTini Pour-Off

San Antonio -- Nearly 400 thirsty revelers gathered at Hotel Contessa on Saturday, March 27, to toast the rebirth of the river, San Antonio style, with a RiverTini Pour-Off. The event was designed to honor existing members of Rio Vivo, the San Antonio River Foundation's membership program, and to recruit new members to the fun group.

Nine of San Antonio's finest bartenders/restaurants competed for the glory of creating the Official 2010 RiverTini, a riff on the classic martini that reflects the fresh, colorful and artistic new enhancements along the San Antonio River.

This year's participants included Aldaco’s Stone Oak (2009 winner); Bar Rojo, Grand Hyatt Hotel; Boudro’s; Cork Bar, Hotel Contessa; Crockett Hotel Bar; The Grill @ Leon Springs; Menger Hotel Bar; Pavil Restaurant & Bar/Watermark Grill and Restaurant Insignia.

After two hours of tasting creative and festive martinis, an esteemed panel of judges - Chef Johnny Hernandez/True Flavors, Cindy Taylor/South San Antonio Chamber, Meghan Vincent/Santikos Theatres, Mari Aguirre/Rackspace Hosting and David Martin Davies/Texas Public Radio - compared notes and made their decision. Emcee Ernie Zuniga from FOX-TV announced the winner.

"For a second year in a row, the creativity, presentation and reflective taste of San Antonio makes Blanca Aldaco from Aldaco's Stone Oak the winner and official creator of the 2010 RiverTini," said Zuniga.

Aldaco was overjoyed as she picked up the trophy for her RiverTini Azteca (see recipe below). Her second trophy matches the first - an oversized martini glass on a base commemorating the event.

The People's Choice Award went to Hotel Contessa's Cork Bar for their refreshing cucumber and cilantro martini. They received two sets of “Movies for a Year” from Santikos Theaters.

RiverTini Azteca will be featured at the River Foundation's annual fundraising gala, River Revel, scheduled for May 8, at VFW Post 76.

RiverTini Azteca (2010 Winner)

Ingredients:

  • 1.5 oz. infused tequila (see recipe below);
  • 1 oz. GranGala
  • 1 oz. Cointreau
  • a splash of sweet & sour mix
  • 1 oz. fresh lime juice
  • 8 ice cubes

Add all ingredients into a martini shaker. Shake vigorously at least 15 times. Strain and serve into a chilled glass rimmed with Trechas Chile-Lime Salt. Makes one cocktail.

Infusion recipe:

  • 750 ml Don Julio Tequila 1942
  • 6 fresh jalapenos with seeds, stemmed and quartered
  • 6 fresh guayabas (guava), halved
  • 8 oz Goya guayaba paste, sliced into thin slivers

Combine all ingredients and allow mixture to meld at room temperature, covered, for minimum of 48 hours. Makes enough for 20-25 cocktails.