3 ingredients, 2 minutes and a Spritz glass is all you need to create this easy non alcoholic Aperol Spritz mocktail. Just imagine…the deliciously bittersweet bubbly mix of orange, herbs and rhubarb you know and love – but without the headache. Cheers to that!
Why You’ll love this recipe
I just know you’ll love this non alcohol Aperol spritz because it’s:
- Quick and easy: with no bartending skills required AND minimal ingredients, your virgin spritz will be ready in less than 2 minutes.
- Just like the original: I can’t count how many times I have been asked for a spritz mocktail, but it must be well and truly over 100 by now! I’ve found a way to make this simple recipe so close to the one you know and love, so the only thing you’ll miss out on is tomorrows headache!
- Instagram worthy: with it’s signature color and simple orange slice garnish, you’ll want to snap alllll the pics of this stunning mocktail.
Ingredients – What You Need
- Non-alcoholic Prosecco or a dry alcohol-free sparkling wine: I did a round up of the best non-alcoholic sparkling wines to help you with this! You can replace this with a sparkling grape juice if you wish.
- A non-alcoholic ‘Aperol’ replacement: my personal favorites are the Lyre’s Italian Spritz and the Free Spirits Milan. I have also suggested a replacement below using everyday ingredients for those who prefer not to purchase a zero-proof spirit, but I must warn you it is quite difficult to replicate that signature spritz taste so I would recommend the alcohol-free spirit if you can.
- Soda water
How to make a non alcoholic aperol spritz
It could not be easier to make your aperol spritz mocktail! Simply:
Step 1: Fill your Spritz glass with ice.
Step 2: Add your non-alcoholic sparkling wine or grape juice
Step 3: Add your Aperol replacement.
Step 4: Add the soda water and stir gently – don’t disturb those lovely bubbles too much!
Step 5: Garnish with the signature orange slice
Step 6: Add the optional additional garnish of edible flowers – oh so pretty!
Expert Tips and Tricks
To make a batch mocktail: YES, you can make a batch non alcoholic Aperol spritz if you wish! Simply use the recipe card below to adjust the numbers of servings required. This will adjust the quantities of the ingredients so you know how much of each you need.
Then, add the alcohol-free wine, Aperol replacement and soda water to a pitcher. Don’t add ice – this will dilute your mocktail. Instead, serve over ice in spritz glasses and garnish with sliced orange.
Chill your ingredients if you have time: there’s nothing worse than a diluted spritz mocktail! I suggest chilling your ingredients (or at the very least, the non-alcoholic sparkling wine) prior to use to get the cold, crisp spritz we all know and love.
Experiment with variations: so, we all know the original spritz is delicious, but why not try these easy variations for something different?
– Use non-alcoholic Rosé instead of regular sparkling wine for a floral twist.
– For a tropical twist, replace the soda water with pineapple juice and garnish with some fresh pineapple.
– Slice 3 strawberries and muddle them (gently and carefully!) in the bottom of your glass before building the drink, then garnish with fresh strawberries – perfection!
Related Recipes
I hope you love this easy non alcoholic Aperol spritz mocktail as much as I do!
Non Alcoholic Aperol Spritz Mocktail
This easy non alcoholic Aperol spritz calls for just 3 ingredients and can be made in less than 5 minutes. With the option to make it for one or as a batch mocktail in a pitcher for guests, it’s the perfect drink for Spring and Summer with all the bittersweet, bubbly goodness you know and love from the original.
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Rate
Servings: 1
Notes
Note 2: my favorite Aperol replacements are the Lyre’s Italian Spritz and the Free Spirits Milan.
Nutrition facts are based off using Free Spirits Milan Aperol replacement and Brown Brothers non-alcoholic Prosecco.
Nutrition
Serving: 180mls | Calories: 36kcal | Sodium: 6mg | Potassium: 1mg | Sugar: 8g | Calcium: 1mg
NUTRITIONAL VALUES ARE ESTIMATES ONLY AND DO NOT INCLUDE CARBS FROM SUGAR ALCOHOLS.
