Recipes & Mocktails
Non-Alcoholic Negroni: The Best Cans, and How to Make One
Canned non-alcoholic Negronis compared, how to make one with three bottles, 0.0% options, and when to make vs buy.
Non-Alcoholic Aperitif & Digestif
A non-alcoholic aperitif is built on bitterness. Gentian root, cinchona, wormwood and citrus peel are what make an aperitif taste like one, and none of them need alcohol, which is why this is among the most convincing corners of the shelf.Aperitifs are the bitter-sweet, citrus-led bottles poured before a meal, usually long with soda over ice. Digestifs sit at the other end of dinner and run darker and more herbal, built on roots and bark, and are poured short.Both hold up on their own in a way most spirit alternatives do not, because bitterness gives a drink length where alcohol otherwise would.
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- Aperitif & Digestif · <0.5%
United Kingdom
Pentire Coastal Spritz (700 mL)
A bitter coastal aperitif — blood orange and oakwood over distilled Cornish sea plants.
- Vegan-Friendly
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What is a non-alcoholic aperitif?
A bitter, usually citrus-led drink poured before a meal to sharpen the appetite. The bitterness comes from gentian, cinchona or wormwood and the sweetness from sugar and fruit. Served long with soda and ice, it does the same job as an alcoholic aperitif.
Is there a non-alcoholic version of a spritz?
Yes, and it is straightforward. Use a bitter orange aperitif in place of the usual one, top with a non-alcoholic sparkling wine and a splash of soda, and build it over plenty of ice with a slice of orange. Keep the proportions the same as the original.
What is the difference between an aperitif and a digestif?
When they are drunk, and how they taste as a result. An aperitif comes before the meal and is lighter, more bitter and citrus-led, usually served long. A digestif comes afterward, runs darker and more herbal, and is poured short.
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