With summer on the horizon, cocktails can be a star player in your venue’s food and beverage offering. The Margarita has enjoyed immense success in recent years, and while its reign is far from over, the Spritz is poised to follow in its footsteps.
At Vanguard Luxury Brands’ Summer Cocktail Trend Preview held earlier this month, leading industry experts, including Four Pillars creative director Nick Tesar, weighed in on the drinks set to soar this summer, highlighting demand for light and bright drinks, particularly fruity and refreshing flavours with carbonation.
As part of a conversation about beverage consumption in the on-premise market at the 2024 Pub Leaders Summit, James Curran, group FOH operations manager at Kickon Group, strook a similar tone, emphasising just how big a role the Spritz plays on a cocktail menu.
He said: “The Spritz is almost a category on its own these days. Australian summers are made for Spritzes, just like the summers overseas, and they’re here to stay. If you don’t have at least or two or three variations on your cocktail list, it’s probably something to look at.”
None of this is surprising when paired with data from the latest edition of CGA’s Cocktail Sales Tracker, which indicates a move from heavier and higher ABV cocktails to lighter alternatives, with the Spritz enjoying a 30 per cent increase in value velocity last year.
Other cocktails such as the Bellini, Paloma and Gin Fizz all recorded high growth, but with the Spritz now ranking as the sixth most popular cocktail in the US, climbing two places between Q4 2023 and Q1 2024, Australian bars, pubs and clubs are anticipating a similar trajectory.
Bright and bubbly
Light, refreshing and approachable, the Spritz is a significant feature on any summer drinks list, and although the Aperol Spritz may have driven the early phenomenon, Simon Tebbs, general manager food, beverage, service at the Woollahra Hotel, highlights the cocktail’s versatility.
“Flavour and style variations are unlimited, in the last couple of years the Sbagliato, Limoncello and Hugo Spritzes popped up amongst others. Not only does a Spritz provide a variety of flavours, but it’s a bit cheaper than a glass of champagne, which is a welcome break for most of us at the moment.
“We’ve been using Asian flavours in our Spritzes too, lemongrass, kaffir lime, yuzu all work. Whatever it is, Spritz fits,” he stated.
With the right ingredients, it can also be a lower-alcohol option, catering to demand for healthier, but flavourful beverages. One of the low-ABV variations on the menu at The Sussex Hotel in Sydney is the Garden Spritz, comprising Shiraz gin and sparkling grapefruit.
“The Garden Spritz is a nod to the leafy, Mediterranean-style rooftop garden setting in which this cocktail is designed to be enjoyed, underneath the grapevine-covered pergola,” says Philip Mumford, group general manager of Sonenco Hotels, which owns The Sussex Hotel.
Approachability, unlimited flavour combinations and healthier alternatives all combine to make a cocktail with broad appeal, says Tebbs.
“It’s not just a drink for the ladies, we are seeing a shift in the way that men drink as more and more guys are becoming more health conscious and looking for lower carb alternatives or something that makes you feel less bloated. A lot of us are now reaching for a Spritz in lieu of a beer or a seltzer,” he explained.
Making the Spritz work for your venue
Set to be the staple of summer, incorporating this crowd-pleasing cocktail into your drinks offering is a must for venues who wish to stay ahead of the curve.
Tebbs says: “I think a Spritz is applicable to all hospitality brand identities. The bittersweet refreshment of a Spritz goes very nicely with our Asian-inspired food whether it be Chef Jordan’s famous spring rolls, Szechuan chicken or grilled salmon salad, all of which can be enjoyed on our open-air terrace.”
For Tebbs, the Spritz strikes him as a drink best enjoyed on a lazy Sunday over sharing dishes and live music, and the $15 Spritz Sundays offer at the Woollahra Hotel is successfully driving engagement.
“Our Spritz Sundays take on the sparkling wine and the soda influence in different drinks. We have a list of $15 spritzes that we try and keep seasonal, for this summer we’ll be featuring a host of different in-house variations from passionfruit through to cherry, rhubarb and more.”
Similarly, the Paddo Inn, owned by Solotel, is tapping into the weekend crowd with a two-for-$30 Spritz offer on Sundays, accompanied by a strong promotional strategy which helps the venue to capitalise on the trend.
Reece Griffiths, group bars manager for Solotel, stated: “We promote through in-venue signage, bar talkers, venue socials and website, and bartender engagement. Outside signage and socials tend to draw people in and then simple above-bar signage and staff interaction is an excellent way to get guests to try them.”
While the Spritz can easily be adapted to suit the nuances of your venue, its simplicity also allows for quick, efficient service, which is essential during the busy summer trading period.
“Spritz cocktails are relatively simple with minimal ingredients, following the classic ratio of three parts Prosecco, two parts aperitif, one part soda water – it’s really only the aperitif or bitter that changes between drinks,” Griffiths added.
“Any Spritz cocktail with more complex ingredients or recipes, we prefer to utilise tap cocktails for consistency, stock management and speed of service.”
While Griffiths often adjusts the Spritz selection in Solotel venues based on seasonality, he says the key to creating a convincing value proposition that drives volume is to keep it simple.
“Lean on the classic ratios and focus on consistency and speed of service. The lower ABV style of drink is great for both venue and guest,” he concluded.
