There's a good few options in the booze-free beer market. If you want to try some interesting beers I’d recommend Big Drop brewery where you can get a milk stout, Citra IPA, pale ale, and even a sour. They are sold at a big range of retailers including Waitrose, Morrisons, Ocado and Sainsbury's or you can buy direct online.

Campari has a more prominent flavor, and your spritz will change a lot if you choose to use it. What’s Cynar? Ah, bubbles. I’m usually a Cava sort of girl but if I'm being honest, I'll happily try most things that have come with bubbles. There is now a good range of non-alcoholic fizz on the market.They also have a different alcohol content: Aperol is 11% ABV, while Campari ranges from 20.5% to 28.5% ABV.

Aperol is sweeter than Campari and contains hints of bitter orange plus gentian and cinchona flowers. Campari, however, is more bitter and contains rhubarb, berries, and a floral bouquet of potent and mysterious herbs. The Aperol spritz is so popular because it is refreshing, easy to make, and summery. It also allows people to travel to Italy, without actually going there. Also, the Aperol spritz recipe offers a slice of 1950s Italian lifestyle, and who doesn’t love it? Spritz Variations to the Original Recipe The inhabitants of the so-called Triveneto region claim that the real one is prepared by mixing white wine and sparkling water because the aim has always been, with the spritz, to prevent those who spend too much time at the bar getting drunk; Aperol was apparently added later and it is no coincidence that still today it is customary to ask for a smooth spritz even if the “exported” and known everywhere is the red one with Aperol. Overall I’d say if, for whatever reason, you’re going booze-free, you shouldn’t expect a direct match. I haven’t found anything with the body of an alcoholic drink but it’s not all bad - it’s definitely not all water or overly fizzy drinks either.

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The most significant debate in making a spritz is whether you should use Campari or Aperol. Considering that Aperol is what the traditional recipe requires, nowadays, Campari is also an option, and nobody will give you a hard time if you choose Campari over Aperol. The spritz as we know it today was born around 1920 – 1930 in the Veneto region, during the official presentation of Aperol drink at the Padua fair in 1919. In short, Venice and Padua are competing for this recipe. Use Campari to make a Campari spritz: in this case, use the same proportions as in the recipe with Aperol, and you won’t go wrong. 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. What changes is the bitter liquor that is used and that can be the Campari, the Select, or the Cynar.

There are absolutely loads of reasons why people choose not to drink alcohol. For some, it's a health choice, for others pregnancy, while a few may just want a night off every now and then. 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. Nozeco is a good addition to the zero-alcohol sparkling wine world; not only is it pretty drinkable but it is very fairly priced too, unlike many of its apparently “classier” competitors.

I cannot recommend this brand enough. I’ve tried three things from it. One an American Malt to make an Old Fashioned, two, the Italian Spritz to make what you’d call an Aperol Spritz, and the third, their fizz. So what makes it so good? They promise "the finest range of non-alcoholic classic spirits the world has ever seen" and not only do they deliver but the range is increasing all the time. The term spritz seems to derive from the Austrian spritzen, which means “ to spray,” and for transitive properties, it can be seen as the act of adding sparkling water. The soldiers passing by in the Veneto region couldn’t stand the wine from Veneto and started to dilute it with sparkling water.