Quench your thirst! 20 perfect spritzes and shandies to try now – from kumquat to portergaff
UK searches for Hugo spritz have overtaken Aperol spritz for the first time as the spritz trend continues to boom, with pubs charging premium prices for variations. The article provides recipes for 20 traditional and creative spritzes and shandies using the classic 3-2-1 formula (prosecco, liqueur, soda water) plus guidance on making shandies.
Summary
The transcript discusses the explosive growth of spritz cocktails in the UK market, noting that Hugo spritz searches have surpassed Aperol spritz searches for the first time. Pub chains have capitalized on this trend by creating unconventional spritzes with ingredients like blue raspberry, pink gin, and Malibu, charging £10 or more per drink. The article explains that traditionally, a spritz is an Italian cocktail made with prosecco, a bitter aperitif or liqueur, and soda water, following a simple 3-2-1 ratio (75ml/50ml/25ml). The author provides detailed recipes for five classic bittersweet spritzes (Select, Campari, Aperol, Cynar, and Vermouth), five alternative spritzes with fresher or fruitier profiles (Hugo, Limoncello, Italicus, Sarti, and Amaretto), and three non-Italian options (Lillet, Kir, and Kumquat). Each recipe includes specific measurements and garnish recommendations with historical context about the liqueurs' origins. The transcript also covers the resurgence of shandies—drinks made with a 50:50 ratio of beer and soft drink—noting that Ocado sales have increased 40% year-on-year. Seven shandy variations are provided, ranging from classic lager and lemonade to creative combinations like cola shandy and portergaff (porter with lemonade or ginger beer).
About this episode
<p>Whether you love a traditional spritz or tend towards a wilder libation, this August there are bubbly and sophisticated drinks to suit every taste</p><p>This summer, UK web searches for “Hugo spritz”, an elderflower-flavoured aperitif, overtook searches for “Aperol spritz” for the first time. As the spritz craze shows no sign of slowing down, pub chains are taking wild liberties, calling anything fizzy and served in a large glass over ice a spritz – and charging £10-plus for it. Echo Falls blue raspberry spritz? Pink gin spritz (Slug & Lettuce)? Raspberry vodka and honey spritz (Young’s)? Malibu cranberry spritz (Stonegate)? <em>Mamma mia</em><em>!</em></p><p>Traditionally, the spritz is an Italian cocktail made from prosecco, a bitter aperitif or liqueur, and a splash of soda water to keep things steady. While Venetian bartenders are more likely to judge it by eye, there is a simple 3-2-1 formula for making a spritz at home: three parts prosecco, two parts liqueur and one part soda water. I’ve gone with 75ml/50ml/25ml – keep the same ratios to make a smaller (60ml/40ml/20ml) or larger (90ml/60ml/30ml) drink. Of course, you can then adjust it to make it stronger or weaker (I have been known to leave out the soda …).</p> <a href="https://www.theguardian.com/food/2026/aug/23/quench-your-thirst-20-perfect-spritzes-and-shandies-to-try-now-from-kumquat-to-portergaff">Continue reading...</a>
Key Insights
- Hugo spritz, an elderflower-flavoured aperitif, has overtaken Aperol spritz in UK web searches for the first time, signaling a shift in consumer preference within the spritz category.
- Pub chains have expanded the definition of 'spritz' beyond traditional Italian recipes to include any fizzy drink served over ice in a large glass, often charging premium prices (£10+) for non-traditional combinations.
- The traditional Italian spritz follows a consistent 3-2-1 formula (three parts prosecco, two parts liqueur, one part soda water) that can be scaled up or down while maintaining the same ratios.
- Shandy sales have increased 40% year-on-year on Ocado, and craft brands like Shandy Shack are now stocked in mainstream retailers like M&S, indicating a significant commercial resurgence of the category.
- Spritzes and shandies each have specific regional origins and variations—spritzes are predominantly Italian with specific liqueurs tied to regions like Venice and Padua, while shandies have stronger associations with British and German brewing traditions.
Topics
Transcript
T his summer, UK web searches for “Hugo spritz”, an elderflower-flavoured aperitif, overtook searches for “Aperol spritz” for the first time. As the spritz craze shows no sign of slowing down, pub chains are taking wild liberties, calling anything fizzy and served in a large glass over ice a spritz – and charging £10-plus for it. Echo Falls blue raspberry spritz? Pink gin spritz (Slug & Lettuce)? Raspberry vodka and honey spritz (Young’s)? Malibu cranberry spritz (Stonegate)? Mamma mia ! Traditionally, the spritz is an Italian cocktail made from prosecco, a bitter aperitif or liqueur, and a splash of soda water to keep things steady. While Venetian bartenders are more likely to judge it by eye, there is a simple…
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