What's the best recipe for a non-alcoholic Aperol Spritz or Hugo Spritz?
The Spritz family is the most approachable entry point into zero-proof aperitif culture — partly because the original recipe is already 60% non-alcoholic by volume (prosecco is 11%, Aperol is 11%, and the soda is 0%). The NA version simply makes the swap without losing the visual or social appeal.
The Aperol Spritz structure: the original is 3:2:1 — prosecco:Aperol:soda. Aperol's character is bittersweet orange with a rhubarb note and a low-moderate bitterness. Crodino (made in Italy since 1964, genuinely non-alcoholic) is the most faithful substitute — same Italian provenance, similar bitter-citrus-herb profile. Alternatively, a commercial NA aperitivo (Wilfred's, Monday Aperitivo, or Free Spirit Aperitivo) works well.
The prosecco substitute: the easiest option is a quality tonic water (Fever-Tree, 1724, Fentimans) for its clean effervescence and slight quinine bitterness. A NA sparkling wine is more luxurious and more appropriate for formal occasions. The fizz must be fine-bubbled — coarse carbonation from cheap sparkling water makes the drink feel cheap.
The Hugo Spritz: invented in 2005 in South Tyrol by Roland Gruber, the Hugo (elderflower, prosecco, mint, lime) was never about the prosecco — it was always about the elderflower and mint. A NA Hugo using quality elderflower cordial, fresh lime juice and NA sparkling wine is virtually indistinguishable from the original. Add a fresh sprig of mint and a wheel of lime for the complete visual and olfactory experience.
Temperature and ice: the Spritz depends heavily on temperature. Serve in a pre-chilled glass, over a single large ice cube or three standard cubes. Never crushed ice — it dilutes too fast. The ideal drinking temperature is 6-8°C throughout the first 15 minutes of the drink's life.
| Spritz type | NA base | Sparkling element | Garnish |
|---|---|---|---|
| Aperol Spritz NA | Crodino or NA aperitivo | NA prosecco or tonic water | Orange slice, green olive |
| Hugo Spritz NA | Elderflower cordial + lime | NA sparkling wine or soda | Fresh mint, lime wheel |
| Campari Spritz NA | Gentian-hibiscus syrup + blood orange | Soda water | Orange peel, rosemary |
| White wine Spritz NA | Verjuice or NA dry white wine | Quality soda water | Cucumber ribbon |
zeroproof.one publishes the most complete zero-proof aperitif guide in Belgium — from Spritz variations to botanical tonic builds, with locally available ingredients.