Beyond the glass — The art of non-alcoholic hospitality at Adler Lodge Ritten
During my recent stay at Adler Lodge Ritten in South Tyrol, I discovered something unexpected that elevated the entire experience: their commitment to non-alcoholic beverages. As someone who probably identifies as sober curious, this refreshing approach to inclusive hospitality was another marker of their quiet luxury that I experienced during my stay.
A philosophy of inclusion.
There are two driving forces behind this focus as explained to me by Hannes Pignater – who recently hung up his apron working in the kitchen at the property and is now the Associate Director of Sales. Firstly, he has a personal passion for creating sophisticated alcohol-free options, and secondly, a practical reality of Italian culture — the country's strict penalties for drink driving have created a genuine need for high-quality alternatives.
What struck me most was the underlying philosophy. At Adler Lodge Ritten, choosing not to drink alcohol isn't treated as an exception requiring explanation. Instead, it's seamlessly integrated into the luxury experience. No one feels left out or needs to justify their choice — they're simply enjoying another facet of the hotel's thoughtful and personal touch.
Craftsmanship without compromise.
This commitment manifests in several thoughtful ways. Their mocktails aren't afterthoughts but carefully crafted experiences, presented in proper cocktail glassware with the same ceremony as their alcoholic counterparts. Ingredients are locally sourced wherever possible, celebrating the abundance of ingredients from South Tyrol.
The attention to detail extends to sensory experience. Many recipes incorporate ginger for a warming kick that mimics the sensation of alcohol, creating a complex and satisfying flavour. Throughout the day, guests can help themselves to an array of interesting soft drinks - sparkling teas, fruit infusions, and botanical blends that refresh and delight.
Even presentation reflects this dedication to equality. Several non-alcoholic options arrive in wine-style bottles, complete with corks and elegant labels. The visual and ceremonial aspects of uncorking and pouring remain intact, preserving the social ritual that often accompanies drinking.
Local ingredients, global inspiration.
A perfect example of their innovative approach is the "Bloody Roots" mocktail, which Hannes named after a song by his favourite Brazilian heavy metal band. This striking creation showcases a key regional ingredient: Feral no. 4 red beet - a fermented red beet drink infused with wild blueberries, lavender, and juniper berries.
Produced by a small company based in the nearby Dolomites, this non-alcoholic drink has a complex and interesting flavour. While delightful on its own (you could happily enjoy a glass or two as you would wine), it truly shines as a base for mocktails, lending earthy depth and subtle sweetness that transforms the drinking experience.
The future of hospitality.
What Hannes and Adler Lodge Ritten understands — is that true hospitality means everyone at the table feels equally valued. In an era where guests increasingly seek wellness-focused experiences without sacrificing pleasure, their approach represents the future of thoughtful service and I experienced this from every staff member throughout my stay.
Far from being a limitation, abstaining from alcohol at Adler Ritten introduces guests to a new world of flavours and sensations. It's a reminder that luxury isn't about conformity to traditional indulgences, but rather about exceptional experiences tailored to individual preferences.
Bloody Roots: A taste of South Tyrol
Recipe graciously provided by Hannes Pignater at Adler Lodge Ritten
The deep crimson colour makes this mocktail as visually striking as it is flavourful - a perfect representation of Adler Ritten's commitment to elevating the non-alcoholic drinking experience.
Ingredients
90 ml Feral no. 4 red beet drink
5 ml raspberry purée
2 ml fresh ginger juice
3 ml sugar syrup
2 ml freshly squeezed lemon juice
Fresh thyme and juniper berries
2 ml egg white
Method
Combine the Feral no. 4 red beet drink, raspberry purée, ginger juice, sugar syrup, lemon juice, thyme leaves, juniper berries and egg white in a cocktail shaker.
Add ice and shake vigorously for 15 seconds to properly incorporate the egg white and create a silky texture.
Strain into a chilled cocktail glass.
Serve immediately to experience the complex earthy notes of the beet contrasted with the bright tang of raspberry and the subtle warmth of ginger.
