From October 22 to 26, 2025, Venice came alive with the fourth edition of Venice Cocktail Week — five spirited days celebrating great drinks, good company, and the city’s unique mixology scene. Curated by Paola Mencarelli and her team, the festival brought together 28 of Venice’s best cocktail and hotel bars, with over a hundred events that showcased creativity behind the bar and encouraged a culture of mindful drinking. Italian partners including Campari, Altamura, Mancino, Frantoio di Sant’Agata d’Oneglia, and Polot 1882 joined international brands such as Michter’s, Los Siete Misterios, Nikka, and Cachaça Blu in supporting the week’s events.
This year’s VCW25 was as even more international than ever, featuring guest bartenders…
I joined the celebration for the final three days, starting Friday October 24th evening at the NH Collection Venezia Grand Hotel Palazzo dei Dogi. Set in the hotel’s lush garden, the event was dedicated to Nikka Whisky, enjoyed both neat and in elegant highball cocktails crafted by Rachele Riccio. Each sip was paired with Tuscan cigars, introduced by expert Stefano Fanticelli of Club Amici del Toscano, who taught us the art of choosing, cutting, lighting, and savoring them.
To end the evening on a sweet note, Michelin-starred chef Paolo Airaudo of Da Lorenzo – Al Giardino Segreto surprised us with a playful treat: “Sigaro Dolce”, a cocoa cannolo filled with tangy Girgentana goat ricotta, orange zest, and a charcoal crumble — a clever nod to the cigar theme.
Afterward, a few of us food and beverage journalists were invited to an intimate dinner at Da Lorenzo, warmly welcomed by General Manager Raffaello Panariello. The 11-course tasting menu captured Airaudo’s vision of contemporary Italian cuisine — refined yet deeply rooted in tradition, and inspired by the legacy of Lorenzo Patarol, creator of the restaurant’s surrounding botanical garden.
The experience was beautifully paced, full of bold, layered flavors. Standouts included Hamachi Amberjack Crudo with spiced fennel juice, duck cappelletti with butter and thyme, and monkfish served with bagna cauda and Swiss chard. And then, the dessert — easily one of the best I’ve had in years — a delicate panna cotta with sweet potato caramel, crumble, and a drizzle of 25-year-aged Bonini balsamic vinegar from Modena. A perfect ending to a remarkable weekend in Venice.
After dinner, we were treated to a wild night of exquisite cocktails crafted by Benedetta Di Pietro (London) and Mattia Capezzuoli (Hotel de Russie, Rome) at the Experimental Cocktail Club, in an event sponsored by Altamura and Velier.
On Saturday, I spent most of my time at the majestic The Bar at Aman Venice. I arrived at noon for the launch of the sixth issue of Coqtail Magazine, accompanied by drinks from guest bartender Steven Rhea of Aman New York, in an event sponsored by Altamura. Later that evening, we enjoyed visually stunning cocktails by Evica Domonji from Mirror Bar, Bratislava, sponsored by Lucano.
Sunday, October 26, featured the best drink I had all week, courtesy of Ginevra Gabbrielli of RAARO Firenze. At her pop-up at Alchemia Bar, Ca' di Dio, she served La Serenissima, a heavenly mix of Cachaca Blu Carvalho, Dry Umami Baldoria vermouth, salted butter, and pecorino with Yerbito.
Perhaps the highlight of VCW25 was the Closing Party at the Arts Bar, The St. Regis Venice. This invitation-only event marked the grand finale of the festival in one of Venice’s most iconic hotels, featuring the Arts Bar team led by Food & Beverage Director Facundo Gallegos and Bar Manager Ludwig Negri. It was thrilling to reconnect with so many industry friends at this star-studded event. I also had the chance to visit the classic Main Bar at The St. Regis Venice, where I enjoyed some fine classics from the bar team, including a delicious Michter’s Rye Old Fashioned.
A huge thank you to Paola Mencarelli for the kind invitation to VCW25 and for everything you’ve done for the Italian cocktail industry. I wish you every success for your future events, including Florence Cocktail Week, taking place from April 16 to 22, 2026.
