Bitter Orange Spritz Mocktail

Before you start

An Aperol spritz balances three things: bittersweet orange aperitif, dry sparkling wine and soda. To rebuild it without alcohol, you need the same bitter-orange core, something with acidity and dryness in place of prosecco, and plenty of bubbles. A non-alcoholic bitter aperitif does the heavy lifting if you have one; if not, this recipe also gives a homemade route with orange, grapefruit and a quick bitter syrup.

The common mistake is making the drink too sweet. Without wine, the bitterness and acidity have to come from juice and from tonic or verjus. Taste before topping with soda, aim for a drink that is a touch more bitter than you think you want, and serve it in a big wine glass with lots of ice.

Ingredients

• 60 ml (2 oz) non-alcoholic bitter orange aperitif — or the homemade mix in the variations
• 30 ml (1 oz) fresh grapefruit juice — pink or white
• 15 ml (½ oz) verjus or 10 ml lemon juice — stands in for the wine's acidity
• 90 ml (3 oz) tonic water — chilled; a drier tonic is best
• 30 ml (1 oz) soda water — chilled
• 1 orange half-wheel — for garnish
• 1 green olive — optional garnish

Method

1. Fill a large wine glass to the top with ice. A full glass melts more slowly and keeps the spritz crisp.
2. Pour in the bitter orange aperitif, grapefruit juice and verjus or lemon juice.
3. Taste with a straw. It should be bitter, tangy and only lightly sweet. Add 5 ml more verjus if it tastes candied.
4. Add the tonic water, pouring down the inside of the glass to save the bubbles, then the soda water.
5. Lift the mixture once from the bottom with a bar spoon. Do not churn it; one gentle lift is enough.
6. Tuck the orange half-wheel down the side of the glass and add an olive on a pick if you like the salty contrast. Serve at once.

Tips for success

• Use pink grapefruit for a rosier color that looks closer to the classic orange glow.
• Tonic brings bitterness and fizz together, but it also brings sugar. If your aperitif is already sweet, use all soda water instead.
• Chill every bottle ahead. The fewer warm ingredients that hit the ice, the longer the drink stays sparkling.

Substitutions

Non-alcoholic bitter aperitif

Mix 45 ml fresh orange juice, 10 ml simple syrup and 4 dashes of aromatic bitters. Note that most bitters contain alcohol, so use a non-alcoholic bitters brand if the drink must be fully alcohol-free.

Verjus

A splash of dry non-alcoholic sparkling wine adds acidity and some wine character. Use 60 ml and reduce the tonic.

Tonic water

Bitter lemon soda gives more citrus and sweetness. Use 60 ml and top the rest with soda water.

Variations

Homemade bitter base

Simmer 120 ml water, 60 g sugar and the zest of 1 orange and half a grapefruit for 5 minutes, cool, strain, and add 60 ml fresh orange juice. Use 60 ml per drink.

Rosemary spritz

Add a rosemary sprig to the glass and slap it first to release its oils.

Troubleshooting

It tastes like orange soda

There is not enough bitterness or acid. Add verjus or lemon juice in 5 ml steps and switch from tonic to plain soda.

It is too bitter to enjoy

Grapefruit and tonic both add bitterness. Swap half the grapefruit for orange juice.

The drink is flat within a minute

Warm mixers lose gas on contact with ice. Chill them well and pour slowly down the side of the glass.

Storage

Serve immediately after topping with soda. The homemade bitter base keeps in a sealed jar in the refrigerator for up to 4 days; discard if it smells fermented. Fresh grapefruit juice is best used the day it is squeezed.

Safety notes

Many cocktail bitters are made with alcohol. Non-alcoholic aperitifs sold in the U.S. can contain up to 0.5% alcohol by volume, so check labels for anyone who must avoid alcohol completely.