A Spritz Is the Easiest Nonalcoholic Cocktail — Here Are 7 Bartender-Approved Bottles to Use (2025)

The enduring appeal of the spritz is that it’s not just a drink, it’s a lifestyle. In Italy and France, when golden hour strikes, a daily ritual begins on the local cafe sidewalks and patios with friends, coworkers, and family gathering over bright and bubbly spritzes.

Traditions around aperitivo hour are approachable, egalitarian, and everyone is welcome. And for those cutting back, spritzes are among the cocktails most amenable to a nonalcoholic approach.

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The range of new nonalcoholic options — including zero-proof wines, nonalcoholic aperitivos, and gin substitutes — offers incredible variety and quality, and the technique can be as simple as pouring an ounce or two and adding sparkling water.

We talked to bartenders around the country about their favorite nonalcoholic bottles to use for that perfect zero-proof spritz. Here are their top picks.

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Martin & Rossi Floreale ($20)

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Valentino Longo, who grew up in Rome and recently opened the aperitivo-centric ViceVersa in Miami, is a fan of Martini & Rossi’s nonalcoholic white vermouth Floreale. “It has the same botanicals as a regular aperitivo — lemon peel, orange peel, rhubarb and, for this expression, Roman chamomile — but without the alcohol,” says Longo.

For a spritz, Longo uses 1½ounces of Floreale, 3 ounces of grapefruit soda, and a slice of orange. “It’s a perfect spritz combination, and anyone can make it at home,” he says.

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Ghia Le Fizz ($20)

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Ghia’s spritz uses natural ingredients to mimic the bitter-sweet notes of the iconic aperitivo drink. Strawberry and black currant juice along with date concentrate lend a subtle sweetness, accompanied by a citrus punch from orange, lemon, and honeysuckle.

Add in a bitter twang from gentian root, chamomile tea, and jasmine green tea and you’ve got a floral, festive, pre-dinner spritz. Each 750ml bottle contains five servings.

Verjus Is So Much More Than Grape Juice

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Fusion Verjus Blanc ($20)

“Verjus is a tart grape juice pressed from underripe wine grapes — which gives it racy acidity and little to no sugar,” says Adam Chase, who runs Adorn Bar & Restaurant in the Four Seasons Hotel Chicago.

And Clint Rogers, general manager of The National in Colorado, agrees with Chase that this Napa Valley-made verjus is an excellent spritz choice. “It’s made by chefs, and bartenders have embraced it, too — it adds acidity and balance to both zero-proof and full-octane cocktails, and an undertone of green wine notes.”

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Giffard Aperitif Syrup ($24)

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Giffard, a French producer of botanically-minded liqueurs and syrups, also creates a dedicated, nonalcoholic aperitif syrup. It’s a staple for Keenan Davis, bar director at Che Fico in San Francisco. “We find the bitterness and spice complexity works perfectly in a spritz,” he says. His Strawberry Spritz uses Giffard Aperitif, a strawberry and white balsamic gastrique, soda, and lemon. “The gastrique offers a bite that’s complemented by the sweetness of strawberries, while the syrup adds depth, finish, and intrigue.”

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Seedlip Nota de Agave ($35)

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Seedlip launched over a decade ago as one of the first zero-proof alternatives to alcoholic spirits. Since then, founder Ben Branson has expanded the line to include more whimsical options, including this prickly pear, lime, and agave-based spirit.

It makes margaritas well, but shines bright in a vibrant, refreshing, Paloma-y spritz: Seedlip, grapefruit juice, lime, soda, and sip away.

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Lyre’s Italian Spritz ($38)

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This Australian-made, grape-based aperitivo is flavored with a range of botanicals. Miguel Vargas, who oversees the beverage program at Chileno Bay, Auberge Resorts Collection in Los Cabos, Mexico, says, “I mix it with Mionetto’s nonalcoholic sparkling wine, a splash of mineral water, and an orange wedge. The Mionetto retains the Prosecco-like flavor, while Lyre’s Italian Spritz balances the cocktail. Adding a splash of fresh lemon juice as well highlights the spirit’s bittersweet citrus notes.”

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Pathfinder ($40)

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“I love the Pathfinder nonalcoholic amaro,” says Ektoras Binikos, co-founder/partner at NYC’s Sugar Monk, Bitter Monk, and Atheras Spirits. “It’s hemp-based, fermented and distilled, which gives it great intensity of flavors, especially for a nonalcoholic product.” Binikos finds this woodsy, slightly bitter product, with its notes of Seville orange, anise, pine, and root beer, to be ideal in a zero-proof Negroni Sbagliato, “topped with house-made, zero-proof, sweet vermouth, Fever Tree tonic water, and sparkling water.”

A Spritz Is the Easiest Nonalcoholic Cocktail — Here Are 7 Bartender-Approved Bottles to Use (2025)
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