Non-Alcoholic Spritz
using Ghia's Le Spritz with a lemon basil salt and sugar rim
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Summer is here, and that officially means it’s spritz season—at least in my world. There’s nothing better than cooling off with an icy, bubbly spritz in the afternoon. This version is a non-alcoholic spritz that uses Ghia’s Le Spritz as the base and is paired with a lemon basil salt and sugar rim.
This non-alcoholic spritz from Ghia is great because it has a lot of complexity to it; it’s not one-note and just sweet or just sour. There is a distinct bitterness along with some herbal notes. It delivers all the flavors you would expect in a classic apéritif like Campari, Cynar, or an amaro like Averna. It’s more complex and less cloyingly sweet than Aperol (though I do love the flavor of Aperol). I find that most mocktails I’ve had are typically just glorified fruit juice mixers, but this is much more than that.
Another issue I often find with non-alcoholic drinks, specifically mocktails, is the viscosity of the drink. Alcohol has a particular consistency, and depending on the type of non-alcoholic drink you are trying to create, the absence of that can be very noticeable. However, when you’re drinking a spritz, that’s not an issue since they tend to have a low ABV and a good amount of ice and sparkling water added in. So, this drink doesn’t leave you feeling like you’re drinking a “mock” cocktail. It is very much a spritz.
Ok, now onto the recipe…
Ingredients
1 tbsp salt
1 tbsp sugar
1/4 C olive oil optional
6 basil leaves fried or fresh and finely jullienned
1 lemon zested
4 Ghia Le Spritz 1 per drink
Instructions
If you plan to use fried basil leaves for this recipe (which I highly recommend), fry them now. Heat a generous amount of olive oil over medium heat and fry the basil leaves. It should only take about 3 minutes. You'll know they're done when they turn a dark, transparent green. Remove the basil from the oil and let them drain on a paper towel. The basil will become super crisp as it cools. Save any leftover oil; it's delicious.
To make the lemon basil salt and sugar rim, combine your salt, sugar, lemon zest, and basil leaves. Crush and mix everything until well combined. If you're using fresh basil, finely slice the leaves beforehand to help incorporate them into the salt and sugar mixture.
Wet the rim of your glass with fresh lemon juice, then roll it in the lemon basil salt. Fill the glass with ice, add a big slice of lemon, and garnish with fresh basil for a fragrant touch. Top with Ghia Le Spritz; I prefer the sumac and chili or the lime and salt flavors for this, but they’re all delicious. Drink up!
Note:
The fried basil in this recipe may seem a little annoying but I would highly recommend it. It only take a few minutes and is very much worth your effort. You could also certainly make a bunch extra and use them on some whipped ricotta toast, add a little crunch to a caprese salad, or even added into popcorn would be delish.
Coming Next:
The Perfect Panzanella
it’ll be my official salad of summer
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