In the land of crisp mountain air and evergreen woodlands, the alpine ski village of Arosa, Switzerland is a pleasure pocket you can literally drink up. Top shelf tastes need only apply to the Swiss lifestyle; orgasmic gastronomy has opened the floodgates to newfound drink dynamism. Libations found here were once steeped in simplicity and tradition, but in the last 5 years, there’s been a noticeable change. Although you won’t see flashy smoke and mirror elements (typically found in big neighboring cities of Davos and Zurich), what you will taste is the surge of innovation and distinct flavor profiles that can't be found anywhere else.
The famous (or, perhaps, infamous) drink offered here is a “greyhound quickie” called Munggapfupf. The recipe is top secret but what we could glean from Patigler is that it is a special brew that steeps milk, mountain flowers, pure alcohol and caramel together. Similar to a hot toddy, the drink is heated, poured into a shot glass and topped with fresh whipped cream. What you’re supposed to do next is tap the glass and let the cream mingle with the home brewed hootch, toast and down it in one go. While it may or may not smoothen out your ski turns is quite another matter: Patigler does joke that it clears your sinuses; and why wouldn’t it, each shot contains 20 prcent alcohol. The taste will appeal to those with a sweet tooth—a taste that can be compared to Cadbury Caramilk bar in liquid form.
Twist BarLocated inside the brand new Valsana Hotel—luxurious digs powered by eco-friendly forces via an “ice battery”—the bar is a testament to the intermingling of worlds. Unstuffy and welcoming, it’s a contemporary look and feel with Swiss chalet hallmarks: a panoramic mountainscape, dense spruce forest, and situated near a glittering lake. It's located in the “living room”, where the main floor spills into the lounge and dining areas.
The drinks menu is concise where straightforward recipes feature local, premium ingredients, like Swiss Mountain Tonic or The Wild Alps William Morris (a small batch producer located in Balgach, two hours north of Arosa). The latter is based on a classic London Dry Gin recipe; it’s creamy and smooth on the tongue, with a hit of piney juniper, herbs and citrus finish. Breilpur Gin is another local darling; the gin is infused with nearby juniper berries, rhododendron and mint on top of a bright citrus bouquet of orange and lemon. Whatever you opt for, it’s all an alpine adventure in a glass.