Edited by Aj
A well-made non-alcoholic spritz is one of the most satisfying drinks you can put together in spring or summer, and most people dramatically underestimate how good it can be. When you get the balance right, the result is cold, complex, and genuinely refreshing. It holds its own at a barbecue, a long lunch on the deck, or an afternoon in the garden. Nobody’s missing anything.
As the weather lifts across New Zealand and the urge to drink something sparkling and cold starts to build, this is the recipe to have in your back pocket. It leans on bitter citrus, a little sweetness, and a big hit of bubbles. It looks the part in a large wine glass. And it takes about three minutes to put together, which is always the right amount of effort on a warm afternoon.
Why Bitter, Sweet, and Fizz Is a Combination That Never Fails
The classic spritz template works because it balances three things at once. You need something bitter to stop the drink being cloying. You need something sweet to keep it from being harsh. And you need bubbles to carry both flavours across the palate and make the whole thing feel alive.
In a traditional alcoholic spritz, the bitter comes from Aperol or Campari, and the fizz comes from prosecco. Here, we’re using a non-alcoholic aperitif (there are some excellent options available in New Zealand now, look in the low and no section for inspiration) alongside sparkling water and fresh citrus. The result is a drink with real structure. Bitter grapefruit peel, a touch of orange sweetness, and clean carbonation. It reads as grown-up and considered rather than like a soft drink in a fancy glass.
Fresh herbs tie it together. A sprig of rosemary or a few basil leaves add a green, aromatic note that makes the drink smell as good as it tastes. In spring, when herbs are growing like mad in most NZ gardens, you’ll have no excuse not to use them.
What You Need to Make It
- 60ml non-alcoholic aperitif (look for one with bitter orange or citrus flavour)
- 20ml fresh grapefruit juice
- 15ml elderflower cordial
- 100ml chilled sparkling water or soda water
- Plenty of ice, ideally large cubes
- Half a slice of orange or grapefruit to garnish
- A small sprig of fresh rosemary or basil
How to Build It
- Fill a large wine glass or balloon glass with ice. Don’t be shy with the ice. A cold drink stays cold longer, and dilution from good ice is slow and controlled.
- Pour the non-alcoholic aperitif over the ice first.
- Add the fresh grapefruit juice. Squeeze it yourself if you can. Bottled grapefruit juice works but fresh is noticeably brighter.
- Add the elderflower cordial. This brings floral sweetness without being cloying, and it plays beautifully with the bitter citrus.
- Top with chilled sparkling water. Pour it slowly down the side of the glass to keep the bubbles intact.
- Give it one gentle stir, just enough to combine.
- Garnish with the citrus slice and the herb sprig. Press the rosemary or basil lightly between your palms before dropping it in. This bruises the leaves just enough to release the aroma.
Ways to Make It Your Own
Swap the grapefruit for feijoa. It’s spring in New Zealand, which means feijoa season is either just wrapping up or you’ve still got a bowl of them on the bench. Muddle two peeled feijoas in the bottom of the glass before adding ice, then build the drink on top. The guava-like sweetness works surprisingly well with the bitterness of the aperitif. It also makes the drink distinctly and deliciously local.
Use tonic water instead of sparkling water. Tonic adds a quinine bitterness that amplifies the herbal notes in the aperitif. It makes the whole drink feel slightly more complex and a little drier. If you’re using a flavoured tonic, citrus or elderflower, you can reduce or skip the cordial so it doesn’t tip into sweet territory.
Make a big batch for a crowd. Scale everything up and keep it in a jug in the fridge without the ice or bubbles. Add ice to each glass individually and top with sparkling water when you pour. This is the move for a summer lunch or a backyard gathering where you want something ready to go without playing bartender all afternoon.
Frequently Asked Questions
What non-alcoholic aperitif should I use?
Look for something that leads with bitter citrus rather than something overly sweet or berry-forward. The tastings and reviews section on Spiritly covers a range of low and no options worth exploring. In general, anything described as bittersweet, orange, or herbal will work well in this recipe.
Can I make this without elderflower cordial?
Yes. A small amount of honey dissolved in warm water works well as a substitute, or try a light agave syrup if that’s what you have. The goal is just a touch of floral or neutral sweetness to balance the grapefruit. You don’t need much.
Is this suitable to make ahead for a party?
The base, without ice or sparkling water, keeps well in the fridge for several hours. Mix the aperitif, grapefruit juice, and cordial together in a jug and chill it. When guests arrive, pour over ice and top with cold sparkling water to order. The garnish is quick to add and makes each drink feel fresh and intentional rather than poured from a vat.
