How to Drink at the Hilton Molino Stucky Venice with Valentina Mircea, Bar Manager

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 Sospiri20 ml Noilly Prat10 ml Luxardo Bitter Bianco10 ml Lillet Blanc10 ml Salamoia (olive brine)10-15 grams of purple cabbageGarnish: 3 Kalamata Olives

METHOD

Combine all ingredients in a mixing glass with 10/15 grams of purple cabbageLet sit for 30 minutes to infuse itStrain into a rocks glass with a large ice cubeGarnish 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/