The recipe for the Hugo cocktail is made by mixing Prosecco, elderflower syrup, sparkling water, a few mint leaves, a slice of lime, and ice. If you're happy to hunt around, and probably lose a few bottles to either the back of the cupboard or down the drain, there are some alternatives out there that are definitely worth your time and will get your tastebuds tingling, no matter what the reason you're not picking up a bottle of booze. So, when making your classic Italian spritz recipe at home, follow the recipe without altering it both in terms of ingredients and in regards to how the elements get mixed. This is very much at the herbal end of the aperitif spectrum and I'd go as far as to say it has an almost savoury taste.

Although pricier than some of it's counterparts, we feel the complexity of taste and refined mouthfeel of this de-alcoholised wine warrants its place as a luxury beverage.

However, if you're using a bubbles as a mixer, for the aforementioned spritz for example, save your pennies and use a cheaper alternative. It’s fine, it’s not bad and on a summer’s day in the sun, it’d be a refreshing drink but there’s better booze-free beers on the market. Tangy assam and white monkey green tea provide a delicate base for floral infusions of organic white rose petals and wild elderflower. It is described as having a "natural grape profile with fine and elegant bubbles" and I suppose that's true.

We loved the unique perfumed aromas and think this versatile beverage could work equally well as an alcohol-free aperitif to accompany light mains as well as a dessert wine. For a long-time, non-alcoholic alternatives had a bit of a rubbish reputation because they never tasted like the real thing, were hard to find, and costly. The lightly carbonated chardonnay offers clean, crisp notes of apple, while the recently released rosé is a delicate blend of fresh summer berries. While the brut is perhaps a little less complex than other wines, we think it would work perfectly as a fresh, crisp base for mixing into mocktails. It is sure that it was originally born in the Veneto region, and today it’s Veneto’s signature cocktail.

Or this drink may well be available from your high street supplier – we’re sorry we cannot check them all but you might like to. We were particularly impressed by Blå (blue), a 0% drink which offers a pleasantly fresh and aromatic blend of jasmine, citrus and grape juice along with a complex mix of 13 teas. The Sun", "Sun", "Sun Online" are registered trademarks or trade names of News Group Newspapers Limited. Hailing from renowned sparkling wine producer, Freixenet, this pink fizz more than pulls its weight in the alcohol-free market.

If you do require precise ingredient information you should consult the manufacturer, whose contact details will appear on the packaging or label. No part of any Content may be reproduced in any form or incorporated into any information retrieval system, electronic or mechanical, without a direct link to the original content and the authors. You will have a Cynar Spritz if you will use Cynar instead of Aperol: use ⅓ Cynar, ⅓ prosecco, ⅓ sparkling water, lemon, and ice to create probably the most known variation to the classic Spritz. They're a fizzy fruit juice with a bit of a twist but again, hot day, or a barbecue with friends, I would happily sit with a glass piled with ice and one of these but again, I was just delighted to find such a range on the market. Unlike their alcoholic counterparts the novelty wears off and I've never finished a bottle in one night but I did also spot Sainsbury’s do a small bottle which may be a better idea.

Two varieties are currently available, boasting a range of credentials: vegan, organic, low in sugar and halal-friendly. But in recent years, loads more effort has been put into them by companies, including some which make well-known alcoholic brands, and the result is a market that's growing, and producing some stuff you might actually choose to drink. Being a classic recipe, the spritz has given birth to many different variations that are more or less linked to a specific area of the country.

Both wines have a delicate grape-scented flavour which could easily be paired with a range of sweet and savoury dishes.

However, although it opened with an impressive pop, it went flat very quickly and its taste resembled a cross between fruit juice and a kind of sweet syrup.