Developed and served bespoke non-alcoholic signature drinks for several pavilions at the 2026 World Economic Forum, including Invest Qatar, with a focus on regional identity, seasonality and efficiency. Managed on-site bar operations and catered to approximately 100 guests daily for one week, ensuring seamless service and consistent quality at all touchpoints.
Cook the Science is a free public lecture series at ETH Zurich that explores the science behind everyday cooking and food phenomena, bringing together ETH professors and renowned culinary experts to explain how physics and chemistry shape what we eat and drink. As part of the 2025–26 series, Sarah Madritsch presented “Melting, Dilution and Viscosity: The Science of Cocktails,” diving into the scientific foundations of mixology — from how ice affects texture and flavor to the physics of dilution — in an engaging “ETH Cooking Show” format designed for both science lovers and food professionals.
Designed and developed bespoke signature cocktails tailored specifically for First, Business, and Premium Economy class passengers, elevating the in-flight experience and aligning with the airline’s premium service standards. One highlight was the creation of “Alpine Essence”, a cocktail inspired by Swiss heritage and crafted to embody the innovation, purity, and sophistication of the Swiss Alps — offering passengers a taste of place at 30,000 feet.
Developed creative seasonal and sophisticated alcohol-free cocktails, aligning with the latest gastronomy trends. This partnership emphasized innovation and quality, catering specifically to the evolving tastes of clientele within the gastronomy sector.
Directed comprehensive menu development resulting in the prestigious recognition of "Best Bar Menu Switzerland 2024". This collaboration showcased exceptional creativity, strategic alignment with brand identity, and a commitment to excellence within the hospitality industry.
Development of tailor-made signature cocktails for brands, events and industry formats, as well as the conception and implementation of trend-oriented recipes with a strong focus on identity, storytelling and sensory perception. In addition, editorial contributions on current topics in bar culture for trade media (including Bar News) and active jury work at industry competitions and award formats, including the Swiss Bar Awards.
Sarah Madritsch created bespoke signature cocktails for Coop Magazine, designed for readers to easily recreate at home — combining accessibility with professional-level flavor and presentation.
Provided comprehensive public relations strategies and executed brand activation initiatives to strengthen market presence. Additionally, led targeted client acquisition campaigns, contributing significantly to business growth and brand awareness.
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