This Year’s Most Surprising Festive Sip? The Cocoa Spritz

In a festive season overflowing with novelty serves and bold cocktail experimentation, few drinks manage to surprise while still honouring the elegance of simplicity. The Cocoa Spritz does exactly that. Light, sparkling and subtly indulgent, it captures the art of balance in a way that feels both festive and refreshingly new.

There’s no heavy-handed sweetness or overworked garnish to distract from its intention. The Cocoa Spritz is transparent in its craft; every ingredient holds its own, and at the heart of this harmony lies in Angostura® cocoa bitters, a quiet force that elevates without overwhelming.

Just a few dashes of Angostura® cocoa bitters unlock layers impossible to fake. The bitters’ deep cocoa richness tethers the spritz’ s bright effervescence, adding warmth, structure and a whisper of complexity. For bartenders and cocktail enthusiasts, it’s not simply an addition. It’s the defining thread that turns a clever idea into a truly memorable serve.

As drinkers continue to gravitate toward cocktails that feel considered rather than complicated, the Cocoa Spritz stands out as a modern celebration of restraint. It rewards precision. It demands intention.

Whether enjoyed at a sun-soaked garden gathering, served as a festive welcome drink, or paired with dessert for a playful twist, the Cocoa Spritz captures a new kind of summer indulgence. It proves that innovation doesn’t always mean excess sometimes it simply means knowing exactly what to add, and when to stop.

Cocoa Spritz Recipe

Ingredients:

  • 50 ml dry white wine or prosecco
  • 100–150 ml tonic water or soda water (to taste)
  • 2 dashes ANGOSTURA® cocoa bitters
  • 1 slice of orange or grapefruit
  • Ice

Method:

Fill a large wine glass with ice, add the wine or prosecco, then top with tonic or soda water. Add two dashes of Angostura® cocoa bitters, stir gently to combine, and finish with an orange or grapefruit slice as garnish.

Serve immediately and enjoy the lightest, most refreshing cocktail of the festive season.

The Profile

Crisp, bright and delicately decadent, the Cocoa Spritz offers soft layers of citrus, florals and velvety cocoa. Every sip is lifted by Angostura® cocoa bitters, which binds lightness to depth and transforms a sparkling serve into a moment of refined indulgence.

For more information on the Angostura® range and to discover refreshing summer cocktails featuring our Orange and Cocoa Bitters visit the website.

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About Angostura® Bitters
The proud history of the House of Angostura® began almost two hundred years ago in 1824, when founder Dr. Johann Siegert first produced aromatic bitters in the city of Angostura in Venezuela. Recognised over the centuries by the granting of Royal Warrants of Appointment to the royal households of Great Britain, Prussia, Spain and Sweden, Angostura® aromatic bitters is the world’s market leader, an essential ingredient in premium cocktails, and a mainstay of cocktail culture. Angostura® orange bitters was launched in 2007 and is made from its own special recipe, with a complex blend of tropical oranges and spices. Angostura® cocoa bitters uses the world’s finest Trinitario cocoa from Trinidad and Tobago creating a sensory fusion that, after years of nurturing, brings superior flavour to the hands of bartenders, chefs and at-home connoisseurs.

The House of Angostura® also produces an international range of rums with five distinctive blends: Angostura 1824®, Angostura 1919®, Angostura® 7-Year-Old, Angostura® 5-Year-Old and Angostura® Reserva. The newest product in the portfolio is the multi award-winning Amaro di Angostura® – a blend of their finest bitters and rums, leveraging their unsurpassed heritage.