Hibiscus Spritz – non-alcoholic

Non-alcoholic Hibiscus Spritz with Riesling from the Rheingau

The Hibiscus Spritz is a ready-to-drink, non-alcoholic aperitif from Berlin. Genuine hibiscus flowers give it a garnet-red hue, rosemary and bitter orange provide a subtle tart edge, and dealcoholized sparkling Riesling from the Rheingau winery Leitz adds the effervescence. Open the bottle, fill the glass, and you're ready to go.

The non-alcoholic Hibiscus Spritz by Dr. Jaglas comes ready-mixed in a 750 ml bottle, saving you the trouble of measuring. Christina Jagla, a pharmacist from Berlin, has married her "Herber Hibiskus" (tart hibiscus) with a dealcoholized sparkling Riesling. This wine is provided by Johannes Leitz from the Rheingau, a VDP estate that has been a specialist in non-alcoholic wines for years.

Garnet-red, tart, with a smoky finish

In the glass, the spritz glows a deep garnet-red; on the nose, there are notes of hibiscus flower and bitter orange, while a fine smoky note emerges on the palate.

The aperitif gets its color entirely from the flower. The recipe contains 5% hibiscus flower extract, which provides such a vibrant color that nothing else is needed. This is complemented by rosemary, elderberry, and a hint of vanilla from the "Herber Hibiskus," which forms the base.

The dealcoholized Riesling accounts for 50% of the bottle, contributing minerality and a lean acidity. What remains is an aperitif that finishes dry rather than sweet—with an aftertaste that is surprisingly reminiscent of whiskey. Anyone who previously thought non-alcoholic drinks were bland will be pleasantly surprised.

Ice-cold in a wine glass with sushi and feta

The Hibiscus Spritz likes it cold and generous. A wine glass, plenty of ice cubes, and fill it up—that’s all you need.

It proves to be surprisingly versatile when paired with food. It goes especially well with sushi, feta with olive oil, tarte flambée, or simply a bowl of red grapes. A sprig of rosemary or a few berries in the glass bring out the floral notes; it doesn't need any more decoration than that. And because there is no alcohol involved, everyone at the table can join in for a toast—even those who simply don't feel like drinking that evening.

If you prefer to mix it yourself, reach for the Herber Hibiskus in the apothecary bottle and dose it to your own taste. And if guests come over who prefer something lemony, place the San Limello Spritz alongside it. Once opened, the bottle will keep in the refrigerator for 2 to 3 days; unopened, it lasts for a good 2 years.

Pharmacist expertise from Berlin in an aperitif bottle

Behind this spritz is a family of pharmacists from Wuppertal who have been working with bitters for generations—and a daughter who turned them into bar drinks.

Christina Jagla is a doctor of pharmacy, and her father, Helmut, runs the Park-Apotheke in the Elberfeld Luisenviertel. That is where the elixirs originated. At the end of 2015, she founded her own company in Berlin to bring the family's house recipes beyond the Bergisches Land region. Bitters have always been the family's specialty, explains Christina Jagla.

The base is a 15th-century monastery pharmacy recipe that Helmut Jagla supplemented with regional artichoke leaves in the late 1960s. Even today, the elixirs are prepared by father and daughter together using gentle cold maceration. The origin, purity, and active ingredient content of the herbs are defined according to pharmacopoeia quality—a standard one usually expects from a prescription rather than a bar.

For the wine base, Christina Jagla brought in Johannes Leitz, a winemaker who has mastered the art of dealcoholization rather than simply blending grape juice. You can taste the difference. All other herbal specialties can be found in the Dr. Jaglas assortment, and anyone who wants to sample the non-alcoholic line should try the Aperitif Trio. By the way, the spritz is also naturally vegan.