{"id":94000,"date":"2026-10-27T13:05:07","date_gmt":"2026-10-27T12:05:07","guid":{"rendered":"https:\/\/www.horecatrends.com\/?p=94000"},"modified":"2026-10-27T13:05:07","modified_gmt":"2026-10-27T12:05:07","slug":"a-winter-twist-at-alta-badia-cocktail-week","status":"publish","type":"post","link":"https:\/\/www.horecatrends.com\/en\/a-winter-twist-at-alta-badia-cocktail-week\/","title":{"rendered":"A winter twist at Alta Badia Cocktail Week"},"content":{"rendered":"

From 10 to 17 January 2027, Alta Badia Cocktail Week returns, bringing a contemporary twist to winter evenings across the valley. Over eight consecutive nights, the event will move to a different venue each evening, travelling through Alta Badia, with a focus on local produce and storytelling around the valley\u2019s Ladin identity. On the practical side: no more than five ingredients, techniques that can be replicated during service, and fully edible garnishes. And of course, there will be two alcoholic and one alcohol-free cocktail available.<\/p>\n

A great way to move beyond traditional apr\u00e8s-ski!<\/em><\/p>\n

2 minutes read<\/p>\n

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Alta Badia Cocktail Week | Ladin culture first<\/strong><\/h3>\n

Now in its second edition, the event celebrates the valley\u2019s cocktail culture, from aperitivo to after-dinner drinks. Alta Badia<\/a> Cocktail Week builds on the idea that inspired it: to put the spotlight on what the valley has to offer and on the cocktail culture that shapes evenings in Alta Badia, from aperitivo to after-dinner drinks. It is a vision that moves beyond traditional apr\u00e8s-ski and takes the form of an itinerary to be enjoyed stop by stop, or for just one night.<\/p>\n

Under the principle \u201cLadin Culture First\u201d, every cocktail must carry a recognisable reference to Alta Badia and include at least one local ingredient: herbs, honey, dairy products or Alpine juices. Each name is linked to a place or element of local identity, and each drink comes with a short story.<\/p>\n

The recipes themselves will follow the same idea of simplicity: no more than five ingredients, a technique that can be easily replicated during service, and a restrained, fully edible garnish.<\/p>\n

Two drinks lists per venue<\/strong><\/h3>\n

Each venue serves three in-house cocktails (two alcoholic, one alcohol-free) throughout the week. On its designated night, a guest bartender adds four more cocktails, at least one of them alcohol-free. All drinks cost \u20ac12. In total, 56 cocktails will be created, at least 16 of them alcohol-free.<\/p>\n

\"Alta

Alta Badia Cocktail Week from January 10 to 17 – credits Alex Moling<\/p><\/div>\n

Three partners<\/strong><\/h3>\n

The eight guest bartenders join through collaborations with Campari<\/a> (two), Velier<\/a> (three) and Brown-Forman<\/a> (three), using mainly products from the relevant portfolio. The in-house lists each feature at least one product from all three partners. All creations are developed and approved together with the partner and Graus<\/a>, which supports the organisers with project development and operational coordination.<\/p>\n

\u201cAlta Badia has made quality one of the defining features of its identity [\u2026] cocktails now add a new language to that story,\u201d says Roberto Huber, Director of Alta Badia Brand<\/a>.<\/p>\n

Masterclasses<\/strong><\/h3>\n

Three professional masterclasses, each focused on one partner and led by the guest bartenders, take place on 11, 13 and 15 January at Graus. They are not open to the public, but bartenders from Alta Badia member venues can attend.<\/p>\n

The eight nights of Alta Badia Cocktail Week<\/strong><\/h3>\n