There is only one place to experience the sunset over Venice with a cocktail in hand. Our guest today is the one behind the drinks that make it unforgettable.
Let me introduce Valentina Mircea, the Bar Manager of The Skyline Bar at the Hilton Molino Stucky Venice.
She has spent over ten years in this industry, from London to Brighton to Venice. Whether she’s guiding her team to create a zero-waste signature menu or watching a guest experience the lagoon at sunset, her mission is to make moments into memories.
You can also read about the Hilton Molino Stucky Venice in my new book — yes, it’s finally happening. A Guide to Drinking in Venice lands April 2026. I’ve been hinting at it for years, and it’s now available for pre-sale. Go to alushlifemanual.com/book for more details.
Now — let’s enjoy that sunset at least virtually with Valentina.
Our cocktail of the week is the Venetian Lagoon.
INGREDIENTS
- 40 ml Gin dei Sospiri
- 20 ml Noilly Prat
- 10 ml Luxardo Bitter Bianco
- 10 ml Lillet Blanc
- 10 ml Salamoia (olive brine)
- 10-15 grams of purple cabbage
- Garnish: 3 Kalamata Olives
METHOD
- Combine all ingredients in a mixing glass with 10/15 grams of purple cabbage
- Let sit for 30 minutes to infuse it
- Strain into a rocks glass with a large ice cube
- Garnish with 3 Kalamata olives
You’ll find this recipe and all the cocktails of the week at alushlifemanual.com, plus links to most of the ingredients.
Full Episode Details: https://alushlifemanual.com/hilton-molino-stucky-venice-with-valentina-mircea/
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