Summer is here, and that officially means it’s spritz season—at least in my world. There’s nothing better than cooling off with an icy, bubbly spritz in the afternoon. This version is a non-alcoholic spritz that uses Ghia’s Le Spritz as the base and is paired with a lemon basil salt and sugar rim.
This non-alcoholic spritz from Ghia is great because it has a lot of complexity to it; it’s not one-note and just sweet or just sour. There is a distinct bitterness along with some herbal notes. It delivers all the flavors you would expect in a classic apéritif like Campari, Cynar, or an amaro like Averna. It’s more complex and less cloyingly sweet than Aperol (though I do love the flavor of Aperol). I find that most mocktails I’ve had are typically just glorified fruit juice mixers, but this is much more than that.
Another issue I often find with non-alcoholic drinks, specifically mocktails, is the viscosity of the drink. Alcohol has a particular consistency, and depending on the type of non-alcoholic drink you are trying to create, the absence of that can be very noticeable. However, when you’re drinking a spritz, that’s not an issue since they tend to have a low ABV and a good amount of ice and sparkling water added in. So, this drink doesn’t leave you feeling like you’re drinking a “mock” cocktail. It is very much a spritz.
There's nothing better than cooling off with an icy, bubbly spritz in the afternoon.
What is a spritz?
A spritz is a classic Italian cocktail that is light, refreshing and typically enjoyed as an aperitif. A classic spritz is made with a combination of sparkling wine, a bitter liqueur (such as Aperol or Campari), and soda water. This combination creates a balanced drink that is slightly bitter, a little sweet, and bubbly. They’re the perfect beverage for warm weather. A spritz is often garnished with a slice of orange, lemon or even a green olive, looks and tastes good.
What are some other non-alcoholic beverages I should try?
I haven’t had a ton, but I highly recommend the non-alcoholic beers from Athletic Brewing Co., specifically the IPAs. I like the Run Wild IPA and the Hazy IPA. Both are very good if you’re into those classic bitter IPA (India pale ale) flavors. I’ve also had the Atlética, which is a Mexican-style beer, and I really want to try making a non-alcoholic Michelada with it. Stay tuned for that.
I recently saw some good reviews for Ceder’s Wild, which has notes of juniper and would be great in a non-alcoholic gin and tonic.
Speaking of tonic, I highly recommend the extra bitter tonic syrup from Jack Rudy Cocktail Co. I’m obsessed with this stuff.
I’ve been eyeing some wine alternatives from NON, specifically the Marmalade & Hibiscus and the Cinnamon & Yuzu bottles. Both sound very delicious.
And I also must mention a must read, ”Good Drinks” by Julia Bainbridge. When I read her book, I immediately wanted to make everything in it. All the drinks have great flavors and use lots of unexpected ingredients that you might not typically see in a non-alcoholic drink. This book will change your opinion about what is possible in an alcohol free drink. At least, it did for me. Plus, the photography is done by Alex Lau, who is incredible. Go look at his work. It’s perfect.
Non-Alcoholic Spritz
Ingredients
- 1 tbsp salt
- 1 tbsp sugar
- 1/4 C olive oil optional
- 6 basil leaves fried or fresh and finely jullienned
- 1 lemon zested
- 4 Ghia Le Spritz 1 per drink
Instructions
- If you plan to use fried basil leaves for this recipe (which I highly recommend), fry them now. Heat a generous amount of olive oil over medium heat and fry the basil leaves. It should only take about 3 minutes. You'll know they're done when they turn a dark, transparent green. Remove the basil from the oil and let them drain on a paper towel. The basil will become super crisp as it cools. Save any leftover oil; it's delicious.
- To make the lemon basil salt and sugar rim, combine your salt, sugar, lemon zest, and basil leaves. Crush and mix everything until well combined. If you're using fresh basil, finely slice the leaves beforehand to help incorporate them into the salt and sugar mixture.
- Wet the rim of your glass with fresh lemon juice, then roll it in the lemon basil salt. Fill the glass with ice, add a big slice of lemon, and garnish with fresh basil for a fragrant touch. Top with Ghia Le Spritz; I prefer the sumac and chili or the lime and salt flavors for this, but they’re all delicious. Drink up!
Video
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