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Bitter botanicals doing the aperitivo's job, with the alcohol left out.
United States and Europe, since the late 2010s
The sober-curious wave rebuilt the aperitivo around bitter roots and citrus; Ghia, launched in 2020, became an American standard-bearer.
Bitter roots (gentian above all), citrus, and herbs extracted into water, juice, or dealcoholized bases; bitterness stands in for alcohol's grip.
Bitter citrus and earthy root over bright acidity; lighter-bodied than the boozy originals, built for soda, ice, and an olive.
Did you know
Gentian, the same alpine root that powers Suze and Angostura bitters, does the heavy lifting in most zero-proof aperitifs; bitterness reads as grown-up at any proof.
Also known as: non-alcoholic aperitif, ghia, apertivo, pallini limonzero
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