Mother’s Day brunches and Memorial Day gatherings put spritzes back on spring menus, but Aperol is no longer the star of the show. The orange aperitivo is still iconic, but bartenders and home hosts are turning to bergamot, elderflower, limoncello, Campari and Cynar for bitter, floral and citrus versions of a spritz that are built for daytime celebrations.
This post may contain affiliate link(s). As an Amazon Associate, I earn from qualifying purchases. See Disclosures.
Spritzes fit spring because they feel cold, bubbly and festive without asking guests to commit to a heavy pour early in the day. Data Insights Market forecasts that the global spritzer market will reach $10 billion by 2033, with 3% compound annual growth from 2023 to 2033, as drinkers treat the spritz as a flexible format rather than a single orange cocktail.
Cynar and Campari bring a drier taste for guests who want less sweetness but still want bubbles, garnish and a tall glass of ice. The International Wine and Spirits Record forecasts U.S. volumes of premium-priced bitters and spirit aperitifs like these will grow 19% annually through 2028, giving bars and hosts more reason to create new spritzes instead of the Aperol original.
Aperol opens the spritz door
The Aperol spritz remains the best-known version because its bright pour and bittersweet flavor make the drink easy to recognize. It is an Italian aperitivo with an alcohol by volume of 11%, and its classic spritz recipe calls for three parts prosecco, two parts Aperol and one part soda water served over ice with a citrus garnish.
As more consumers choose lower-ABV drinks when they go out, bars and home hosts can use that familiar formula without asking guests to learn a new drink category. The spring spritz can move beyond the original Aperol build while keeping the simple preparation that made the drink work.
New bases change the glass
Bergamot gives the spritz a fragrant citrus edge, usually with bergamot liqueur, prosecco, soda and lemon. The drink keeps the familiar bubbles while leaving Aperol’s orange bitterness behind.
Elderflower gives the spritz a softer floral note, especially in the Hugo spritz, one of the best-known versions. It uses prosecco, elderflower liqueur, soda and fresh garnish for a drink that fits brunch or the hour before dinner.
Cynar adds herbal bitterness with a drier finish, especially when grapefruit enters the glass. Campari has a deeper, bitter profile with prosecco, soda and orange, while limoncello gives the format a sweeter lemon base that works well with mint or extra soda for balance.
Refreshment drives spring orders
Warm weather makes these spritz variations easier to serve often because they suit brunches, patios and early evening plans. Citrus, ice, soda water and sparkling wine carry the drink, so it can sit on a menu or a home bar without feeling too strong for daytime gatherings.
For restaurants, the format gives menus room to introduce new flavors without losing a drink style guests already understand. Bergamot can carry the citrus lane, elderflower can serve guests who want something softer and Campari or Cynar can handle drinkers who prefer a drier finish.
At home, hosts can chill prosecco, soda and citrus ahead of time, then set out one or two base bottles so guests can choose the pour that fits the meal. The setup keeps the drink festive while avoiding the work of a full cocktail station.
Brunch keeps spritzes practical
Mother’s Day brunch gives spritz variations an easy job because the drinks feel celebratory without taking over the meal. Bergamot pairs cleanly with pastries and fruit, elderflower works with salads or eggs and limoncello fits lemon desserts or late-morning sweets.
Restaurants benefit from a drink that staff can prepare quickly during a crowded brunch rush. The base goes into the glass first, then prosecco and soda finish the drink just before service.
For home hosts, pitcher service keeps the plan manageable without making the table feel underplanned. A chilled citrus or liqueur base can wait in the refrigerator, while prosecco and soda go in at the end so the drink keeps its sparkle.
Memorial Day favors pitchers
Memorial Day gatherings move the spritz from brunch to the backyard. Hosts can batch the liqueur and citrus base early, then add prosecco and soda when guests arrive.
Campari and Cynar versions fit grilled food because bitterness cuts through burgers, sausages or charred vegetables. Limoncello and bergamot versions work before the meal for guests who want a brighter drink before heavier food reaches the table.
A spritz station can replace a full bar for casual spring hosting. One bottle of prosecco, cold soda and a few base options can cover several preferences from the same ice bucket.
Spritz takes new forms
The spritz never depended on Aperol alone, even if the orange bottle made the drink easy for millions of people to recognize. This spring, bars and hosts can keep the cold prosecco-and-soda build while changing the flavor to fit brunches, patios and backyard gatherings. Aperol still gives the drink its most familiar image, but it no longer has to be the automatic order.
Zuzana Paar is the visionary behind five inspiring websites: Amazing Travel Life, Low Carb No Carb, Best Clean Eating, Tiny Batch Cooking and Sustainable Life Ideas. As a content creator, recipe developer, blogger and photographer, Zuzana shares her diverse skills through breathtaking travel adventures, healthy recipes and eco-friendly living tips. Her work inspires readers to live their best, healthiest and most sustainable lives.