How to upgrade your spritz this summer

A heatwave scorching the UK can only mean one thing: its spritz season. db speaks to top bartenders about how you can elevate the classic serve - and what to try if you're after something beyond Aperol.  The appeal of the spritz lies in its versatility. Whether you're after something low-alcohol or a serve with more bite, the format can flex to suit the mood. And while the classic Aperol spritz still dominates terraces and drinks menus, bartenders across the UK are using the serve as a base for creativity – giving it a more seasonal, regional or modern spin. “There’s definitely a growing appreciation for the spritz format,” says Luke Riley, head bartender at Restaurant Pine in Newcastle and Diageo World Class GB 2025 Top 10 finalist. “More bars are embracing it as a foundation to create something locally expressive.” From British liqueurs to hedgerow berries and infused sparkling wines, the modern spritz can remain simple while becoming far more personal - even at home.

Build around the base

Riley says innovation is often about subtle tweaks. “It’s about honouring the original balance - bitter, bubbly and refreshing - but playing with texture, garnish, or local ingredients,” he explains. One of his recent serves includes wild-foraged sweet cicely infused into fino sherry, paired with green apple liqueur and topped with sparkling wine. “It’s herbaceous, refreshing, and rooted in both local ingredients and classic aperitivo structure.” Danilo Frigulti, head bartender at Vijante87 in Notting Hill and winner of Diageo World Class GB 2024, agrees that the core of the spritz shouldn’t be lost. “The bitter, the fizz, and the chill factor – it all needs to stay,” he says. “But seasonal ingredients, house-made components or artisanal spirits can bring it to life.” For home use, Frigulti recommends Italicus Bergamot Liqueur for a light, floral profile, or trying smaller producers’ aperitifs and vermouths to add herbal depth.

Calling all Hugo fans: the British twist is essential

For a home-grown option perfectly suited to a classic British summertime, the elderflower vodka liqueur from premium English Vodka company Edwards 1902 offers a luxurious twist on the classic Hugo. Made using handpicked elderflowers from the Cotswolds and premium English potato vodka, it creates a dream Hugo Spritz - simply mix with soda and English sparkling wine over ice. Crisp, floral and light, Edwards 1902 captures the best of British ingredients and is guaranteed to be a staple in your cabinet for all summers to come.

No-alc options and future-facing flavours 

Spritzes also offer an ideal canvas for no- and low-alcohol options. At The Alchemist, bar director Jonny Fraser-Prinn is developing Low Voltage, a no-alcohol, spritz-style cocktail built around Strawberry and Szechuan Peppercorn-infused Three Spirit Livener and topped with REAL Alcohol-Free Sparkling Wine. While its theatrical glassware and Tesla coil base may be bar-only, Fraser-Prinn says the idea translates: “It’s about flavour-forward drinks that still feel celebratory.” He’s also keeping an eye on Sarti, a new gooseberry and passionfruit-flavoured apéritif from Campari. “They’ve nailed the colour and made something far more approachable for people who don’t like that classic bitterness,” he says.

Cherry spritz, simplified

For a richer fruit-led serve, new cherry liqueur Bellamie – made in Kent with real cherries, Cognac and roasted apricot stones – offers a bold, spice-laced alternative to citrus-led apéritifs. At home, a Bellamie Spritz is simple to make: 50ml Bellamie, 75ml Prosecco, 25ml soda water, poured over ice and garnished with orange peel and green olives. With its cherry, marzipan and baking spice profile, it’s a refreshing change of pace – and easy to build with bar cart staples.