The bitter end of zero-proof is where the category is strongest. Bitterness translates from alcohol to non-alcohol cleanly. Sweetness does not. Here is the working map of NA amaro, what to buy, and how to use them.

The category

Amaro is Italian bitter liqueur (Campari, Aperol, Cynar, Fernet Branca, Averna, etc.). The non-alcoholic counterpart category emerged in two waves: traditional Italian NA bitter aperitivos (Crodino, Sanbittèr) that have existed since the 1960s, and modern craft-NA brands (Lyre's, Three Spirit, Seedlip, All The Bitter) that emerged from 2015 onwards.

The Italian originals

Crodino. Launched 1965 by Campari Group. 98ml single-serve bottles, light orange colour, bitter-orange flavour, slightly sweet. The reference NA aperitivo in Italy. Available at most Italian-leaning Malaysian grocers. RM 8-12 a bottle.

Sanbittèr. Launched 1957 by San Pellegrino. Red, slightly bolder than Crodino, more medicinal-bitter. Cult following. RM 10-14 a bottle when available.

Sanpellegrino Limonata + Aperitivo soda: not strictly amaro but adjacent. Acceptable spritz base.

The modern craft NA brands

Lyre's Italian Orange. The direct Aperol substitute. Same colour, same orange-bitter profile, slightly drier finish. The default for NA spritz programmes. RM 130-170 a 700ml bottle.

Lyre's Italian Spritz. An Aperol-spritz-in-a-bottle pre-mix. Convenient but expensive per serve.

Three Spirit Livener. Cult NA brand with a "functional" angle (adaptogen herbs). The Livener is closest to a Campari substitute. RM 200-260.

All The Bitter: US craft brand, makes NA bitters (Aromatic, Orange, Lavender) at higher dosing than Angostura. The bitters are the most-useful product for cocktail use.

Seedlip Garden 108. Less amaro-like, more "herbal-distilled NA spirit". Works in spritz format with tonic.

The home shortcut

If imported NA amari are too expensive or unavailable, the home approach is a strong hibiscus and gentian tea concentrate:

  • Hibiscus flowers (dried) 20g
  • Gentian root (dried) 2g (or a generic Chinese bitter herb, 苦草)
  • Cinchona bark or extra Angostura bitters 0.5g
  • Orange peel (fresh, no pith) 1 strip
  • Water 500ml
  • Sugar 60g

Simmer 15 minutes. Strain. Dissolve sugar. Bottle and refrigerate up to two weeks. Substitutes 1:1 for Aperol in a spritz at one-tenth the cost.

The four spritz builds

Crodino Spritz. 1 bottle Crodino, 60ml prosecco-style NA sparkling, soda to top, orange slice. The Italian default.

Lyre's Italian Spritz. 60ml Lyre's Italian Orange, 90ml NA prosecco, 30ml soda, orange slice and green olive.

Hibiscus House Spritz. 60ml home hibiscus-gentian concentrate, 90ml soda, 15ml fresh lemon, dehydrated orange wheel. Our default.

Negroni Sbagliato NA. Equal parts Lyre's Italian Orange, NA red vermouth (Lyre's Aperitif Rosso), and NA sparkling, in a rocks glass over a large cube, orange peel. Closest to the real thing.

The pricing question

NA aperitifs cost a lot. A 700ml bottle of Lyre's at RM 150 is roughly the price-per-ml of a mid-range gin. The premium pays for the difficulty of making something taste like alcohol without alcohol; the market is also small and import-constrained.

For everyday drinking: Crodino single-serve at RM 10 is cheaper than a craft beer and tastes close to the same complexity. For dinner-party-grade: invest in one Lyre's bottle and stretch it.

Related reading

Frequently asked questions

What is non-alcoholic amaro?

Non-alcoholic amaro is an alcohol-free version of Italian bitter herbal liqueur, designed to substitute for Campari, Aperol, or Cynar in a spritz or Negroni Sbagliato. Two traditions exist: Italian originals like Crodino and Sanbittèr (launched 1965 and 1957) and modern craft NA brands like Lyre's, Three Spirit, and All The Bitter.

What's the best non-alcoholic substitute for Aperol?

Lyre's Italian Orange is the closest direct substitute. Same colour, same orange-bitter profile, slightly drier finish. For a single-serve everyday option, Crodino is excellent and far cheaper. For a home-made approximation that holds its own against a real Aperol Spritz, a hibiscus-and-gentian concentrate with a strip of orange peel works at roughly one-tenth the cost.

How do I make a non-alcoholic amaro at home?

Simmer 20g dried hibiscus, 2g gentian root (or a Chinese bitter herb), 0.5g cinchona bark, and a strip of fresh orange peel in 500ml water for 15 minutes. Strain, dissolve 60g sugar, bottle, and refrigerate up to two weeks. Use 1:1 in place of Aperol in any spritz. The hibiscus carries the red colour and tart edge while the gentian provides bitter backbone.

How is alcohol-free amaro different from alcoholic amaro?

Bitterness translates cleanly from alcoholic to non-alcoholic; sweetness and texture do not. NA amaro reads close enough to the original in a spritz, where soda and sparkling wine carry the mouthfeel. Neat, the gap is wider. NA versions also miss the warming alcohol sensation, which is why most are designed for long, mixed serves rather than sipping over ice.

Where can I try a non-alcoholic spritz in PJ?

Both Dissolved Solids (43-1 Jalan SS20/11, Damansara Kim, WhatsApp +60 11-4008 7607) and Soluble Solids (50-1 Jalan SS2/24, WhatsApp +60 11-1682 8651) run an NA spritz built on the bitter-aperitif structure. Tell the bartender if you want the Italian-style version (Crodino or Lyre's base) or the Malaysian hibiscus-gentian house build.