Alta Badia Cocktail Week returns to the Italian Dolomites from January 10 to 17, 2027, moving to a different hotel bar in the valley every evening for eight consecutive nights. Now in its second edition, the event doubles down on the idea that launched it: putting the valley’s own cocktail culture in the spotlight, from aperitivo through after-dinner drinks, as an alternative to traditional après-ski.
What Alta Badia Cocktail Week Is
The format is an itinerary rather than a festival hub. Each night, the program lands at a different venue across La Villa, San Cassiano, Colfosco, and Corvara, and guests can follow the full route stop by stop or drop in for a single evening. Entry is free, no booking is required, and evenings start around aperitivo time and run through the after-dinner hours. Every cocktail created for the event is priced at 12 euros.
The organizers frame it as a contemporary ritual: precise gestures, a slower rhythm, and drinks that look to the international scene without losing their connection to the place where they are made. Full timings and the music program will be announced on the Alta Badia website.
The Brief, Ladin Culture First
For the 2027 edition, every participating bartender works from a single shared principle: Ladin Culture First. Each cocktail must carry a recognizable reference to Alta Badia, whether in its name, color, concept, or ingredients, and the reference must be integral to the creation rather than a backdrop. Every recipe includes at least one local ingredient drawn from Alpine herbs, honey, dairy, or mountain juices, takes its name from a place or element of Alta Badia’s identity, and comes with a short story explaining the inspiration behind it.
The specs follow the same logic of restraint: no more than five ingredients per drink, a build that can be replicated quickly during service, and a restrained, fully edible garnish.
Two Drinks Lists, 56 Cocktails
Each of the eight participating venues serves its own list of three cocktails created by the in-house bar team, two alcoholic and one alcohol-free, available throughout the week. On its designated night, each venue also hosts a guest shift: a visiting bartender joins the in-house team and presents four additional cocktails, including at least one alcohol-free option, available exclusively that evening.
Across the week, the eight in-house teams and eight guest bartenders will create 56 cocktails, at least 16 of them alcohol-free. The organizers stress that the zero-proof requirement is not an afterthought but a way of building choice, balance, and responsible consumption into the creative process itself.
Eight Guest Bartenders, Three Partners
The guest bartenders take part through collaborations with Campari, Velier, and Brown-Forman: two guests with Campari, three with Velier, and three with Brown-Forman, with each venue paired to one partner. During the guest shift, the visiting bartender works mainly with products from the relevant portfolio.
The in-house lists are not tied to a single partner. Across their three cocktails, each venue uses at least one product from each of the three partners while remaining free to complete the recipes with other ingredients. All creations are developed and approved together with the relevant partner and Graus, which works alongside the organizers on project development and operational coordination. The full guest line-up, including names, venues, and cities of origin, will be announced shortly.
“Alta Badia has made quality one of the defining features of its identity,” says Roberto Huber, Director of Alta Badia Brand. “With Alta Badia Cocktail Week, we want to bring to the fore an aspect of the destination that has so far received less attention. In recent years, many venues and establishments have developed ideas and concepts of great interest, with an international outlook. The event gives shape to this movement and supports its growth as a natural evolution of the destination. The pleasures of the table have always been central to the Alta Badia experience, both in the valley and at altitude: cocktails now add a new language to that story.”
The Route, Night by Night
The week opens on Sunday, January 10 at Hotel Antines in La Villa with Brown-Forman, followed by Hotel Tofana in San Cassiano on January 11, also with Brown-Forman. Velier takes over midweek in Colfosco at Hotel Recort on January 12 and Hotel Restaurant Jägerhof on January 13. Glam’s Alta Badia in La Villa hosts the Campari night on January 14, and Hotel Cristallo in La Villa follows with Brown-Forman on January 15. The B-Side Alpine Hi-Fi Listening Bar at Soleil Alpine Lifestyle Hotel in La Villa takes the Campari slot on January 16, before the week closes on January 17 at Bistrot Music Club & Bar La Perla at Hotel La Perla in Corvara, in collaboration with Velier.
Three Masterclasses for the Valley’s Bar Teams
Alongside the public program, the guest bartenders will lead three professional masterclasses on January 11, 13, and 15 at Graus, each focused on one of the three partners. The sessions are not open to the public, but bartenders from Alta Badia member venues can attend, including those whose bars are not taking part in the week itself. The stated aim is to make sure the exchange of techniques extends beyond the individual evenings and builds cocktail know-how across the destination as a whole.
Alta Badia Cocktail Week is organized by Alta Badia Brand and Cooperativa Turistica, with organizational and logistical support from Graus and in collaboration with Campari, Velier, and Brown-Forman. With a tightly written local brief, a mandatory zero-proof slot on every list, and a training program that reaches beyond the participating bars, the event reads less like a promotional week and more like a deliberate attempt to build a valley-wide cocktail identity from the ground up.
