the non-alcoholic spritz: how to make one that actually works

a great non-alcoholic spritz needs three things: something bitter, something fizzy, and ice. that is it. the reason most alcohol-free spritz attempts fail is that people skip the bitter part and end up with orange juice and soda water in a wine glass.

the spritz is one of the simplest and most popular drinks in Europe. it is also one of the easiest to make without alcohol, if you start with the right base.

what is a spritz?

the spritz originated in northeastern Italy in the 1800s, when Austrian soldiers stationed in the Veneto region found Italian wines too strong and asked bartenders to "spritz" them with water. over time, the format evolved into what we know today: a bitter aperitivo, prosecco, and a splash of soda, served over ice with an orange slice.

the Aperol Spritz became a global phenomenon in the 2010s. according to the IWSR, aperitivo-style drinks are now one of the fastest-growing segments in the global beverage market. the spritz format has spread from Venice to every terrace in Brussels, every rooftop in Paris, and every cafe in Luxembourg.

the non-alcoholic version follows the same logic. you just replace the alcoholic bitter with a non-alcoholic one.

the classic spritz ratio (and how to adapt it)

the traditional Aperol Spritz ratio is:

• 3 parts prosecco

• 2 parts Aperol

• 1 part soda water

for a non-alcoholic spritz, the ratio becomes:

• 3 parts sparkling water (or non-alcoholic prosecco if you have it)

• 2 parts non-alcoholic bitter aperitivo

• ice + orange slice

that is the entire recipe. the key is the bitter base. without bitterness, you are making a soft drink, not a spritz.

why most non-alcoholic spritz recipes fail

search for "non-alcoholic spritz recipe" and you will find dozens of versions using grapefruit juice, elderflower cordial, or cranberry mixed with soda. these taste fine as drinks, but they are not a spritz. a spritz without bitterness is like a coffee without caffeine and roast. technically a beverage, but missing the point.

the bitterness in a spritz is what makes it:

• refreshing rather than cloying

• appetite-stimulating (the original purpose of an aperitivo)

• sessionable, meaning you can sip it slowly over an hour without flavour fatigue

• adult, in the sense that it has complexity and depth, not just sweetness

this is why non-alcoholic aperitivo spritz products like mysa exist. mysa is made with 12 natural ingredients including gentian (the classic European bittering agent), chinotto (the bitter citrus used in Italian sodas), pine, pomegranate, citrus, and chili. 55 calories per 250ml can. the bitterness is built in, so you can drink it straight as a spritz or mix it.

5 non-alcoholic spritz recipes

1. the classic (simplest)

• 3/4 - 1 can mysa (200-250ml)

• pour over a large glass of ice

• add a slice of orange

this is the purest version. mysa is already carbonated, bitter, and complex. no mixing required. this is what you order at a terrace in Brussels or drink on your balcony in Luxembourg.

2. the long spritz

• 100ml non-alcoholic aperitivo (mysa or similar)

• 50ml sparkling water

• drops of bitter of your choice

• ice

• orange slice

lighter and more diluted. good for hot afternoons when you want something you can drink slowly over an hour. the sparkling water stretches the bitter base without drowning it.

3. the citrus spritz

• 1/2 can mysa

• squeeze of fresh grapefruit juice (30ml)

• ice

• grapefruit wedge

the grapefruit adds tartness that amplifies the bitterness. this is the version for people who think regular spritz is too sweet.

4. the rosemary spritz

• 100ml non-alcoholic aperitivo (mysa for example)

• 150ml tonic water (Fever-Tree or similar)

• sprig of fresh rosemary

• ice

tonic water adds quinine bitterness on top of the aperitivo bitterness. the rosemary adds an herbal, aromatic note. this is the most sophisticated version and works well paired with cheese or charcuterie.

5. the spicy spritz

• 1/2 can mysa

• thin slice of fresh chili or a few drops of hot sauce

• ice

• lime wedge

mysa already has chili in the blend, but adding a fresh slice takes it further. this is a conversation starter at a dinner party.

when to serve a non-alcoholic spritz

the spritz is the ultimate format for specific moments:

aperitivo hour (5pm to 7pm). this is what the spritz was made for. a light, bitter drink with small bites before dinner. in Italy, this is daily ritual. in Luxembourg, Brussels, and Paris, terrace culture follows the same rhythm. a non-alcoholic spritz fills this role perfectly.

summer terraces. the spritz is a warm-weather drink. its colour (usually orange or pink), its ice, and its garnish make it one of the most photogenic drinks in existence. a non-alcoholic version at a terrace looks identical to an Aperol Spritz. nobody will know the difference unless you tell them.

dinner party welcome drink. serving a non-alcoholic spritz as guests arrive sets the tone for the evening. it is more interesting than prosecco and more intentional than water. pour it in advance in wine glasses with ice and orange slices.

brunch. the spritz is replacing the mimosa as the brunch drink of choice. a non-alcoholic version means you can enjoy brunch without writing off the rest of your Saturday.

the numbers behind the spritz trend

the spritz is not a passing trend. the data confirms it:

• the global no/low-alcohol market reached nearly $20 billion in 2023, doubling since 2019 (IWSR)

• non-alcoholic spirits are the fastest-growing sub-segment at 15 to 20% annual growth (IWSR)

• Gen Z drinks 30% less than Millennials did at the same age (NielsenIQ)

• 34% of adults aged 18 to 34 identify as sober-curious (CGA by NielsenIQ)

• Europe is the largest regional no/low market at approximately $4.5 billion (IWSR)

the spritz format is the bridge between traditional European drinking culture and the new generation's desire for ritual without alcohol. the glass, the ice, the orange slice, the terrace. everything stays the same. only the contents change.

where to find non-alcoholic spritz in luxembourg, brussels, and paris

in Luxembourg, mysa is available online and in select cafes, restaurants, and shops. the terrace culture along the Grund, Clausen, and Place d'Armes is perfect spritz territory.

in Brussels, cocktail bars like Chemistry & Botanic's and La Pharmacie Anglaise serve non-alcoholic aperitivo-style drinks. the terraces at Place Flagey, Chatelain, and Sainte-Catherine are where spritz culture thrives. Belgium's Tournee Minerale has normalised alcohol-free drinking for a decade.

in Paris, the aperitivo spritz has become a fixture of cafe culture. restaurants and bars increasingly offer non-alcoholic versions, especially in the Marais, Saint-Germain, and Canal Saint-Martin neighbourhoods.

the spritz, without the compromise. mysa is a bold, non-alcoholic aperitivo spritz made with 12 natural ingredients. pour over ice, add an orange slice, and your aperitivo hour is sorted. explore mysa here.

faq

what is a non-alcoholic spritz?
a non-alcoholic spritz is a drink made with a bitter, non-alcoholic aperitivo base, sparkling water or non-alcoholic prosecco, and ice. it follows the same format as a traditional Aperol Spritz but without alcohol.

what is the best base for a non-alcoholic spritz?
a bitter non-alcoholic aperitivo like mysa. the bitterness is essential. without it, you are making flavoured soda, not a spritz. mysa uses gentian, chinotto, and 10 other natural ingredients to provide the bitter complexity a spritz needs.

how many calories are in a non-alcoholic spritz?
a mysa spritz has 55 calories per can. a traditional Aperol Spritz has approximately 170 to 220 calories. the non-alcoholic version is roughly a quarter of the calories.

can you make a spritz without a non-alcoholic aperitivo?
you can try, but it will not taste like a spritz. grapefruit juice with soda water is refreshing, but it lacks the bitterness and botanical complexity that defines the format. for a real spritz experience, you need a bitter base.

is a non-alcoholic spritz the same as a mocktail?
no. a spritz is a specific drink format with a 200-year history rooted in Italian aperitivo culture. a mocktail is a generic term for any non-alcoholic cocktail. a non-alcoholic spritz is a spritz. not a mock anything.