Spritz Cocktails Surge as Mindful Drinking Reshapes Summer Menus

The demand for spritz-style cocktails is rising sharply, driven by shifting consumer habits and a growing interest in mindful drinking. These versatile drinks now rank as the second most popular beverage alcohol choice, with both alcoholic and non-alcoholic versions gaining traction in bars and restaurants. A recent Toast survey revealed that half of diners usually order one or two cocktails when eating out. Among these, spritzes stand out for their adaptability—able to cover full-strength, low-alcohol, and alcohol-free options with minimal adjustments. Their quick preparation and consistency make them ideal for summer menus, where 55% of Americans prefer outdoor dining. Patios, in particular, are favoured by 41% of guests for summer drinks, with those brunching outside staying 5% longer and spending 6% more.

The trend aligns with broader market growth. Premium bitters and spirit aperitifs have expanded at an 18% annual rate since 2018, while the U.S. no-alcohol market is projected to grow at the same rate through 2028. Non-alcoholic spirits alone are forecast to reach $74.99 million by 2026, with North America's market hitting $121.11 million. Health-conscious younger consumers (28% of 17-24-year-olds) and older adults (35% over 65) are driving this shift, opting for alternatives as alcohol consumption declines. Major producers like Diageo and Pernod Ricard have responded by launching low-calorie, non-alcoholic spritz options. Ready-to-drink (RTD) products, such as Andalö Spritz, sold out in 2024, reflecting strong demand. Meanwhile, 63% of consumers say they'd visit bars more often if happy hours included discounted cocktails and food, further boosting the appeal of spritz-style drinks.

The growth of spritz cocktails—both alcoholic and non-alcoholic—shows no signs of slowing. Their flexibility, quick service, and alignment with health trends have cemented their place on summer menus. With outdoor dining preferences and premium aperitif sales rising, bars and restaurants are likely to expand their spritz offerings in the coming years.