The spritz took over every summer patio for a reason: it's low-effort, low-ABV (or no-ABV), and it goes down easy. Aperol claimed orange bitters. Now there's an opening for something new — and cascara fits the spritz format almost too well.
Meet the Cascara Spritz: sparkling, tart-fruity, coffee-cherry-red, and ready in under a minute. It's zero-proof by default, but it holds up fine with a splash of prosecco or gin if you want it boozy.
Why Cascara Works as a Spritz
Cascara is the dried fruit of the coffee cherry — not the bean, the fruit around it. On its own it tastes closer to tart cherry, hibiscus, and rosehip than anything roasted. That tartness and color are exactly what a spritz needs: something bright enough to cut through bubbles and pretty enough to serve in a wine glass.
The Cascade is a small-batch cascara and lemon syrup made in Portland, Oregon — built for exactly this kind of drink.
The Classic Cascara Spritz (Zero-Proof)
What you'll need
- 1.5 oz The Cascade Syrup
- 4 oz sparkling water
- 2 oz club soda or tonic (tonic adds bitterness closer to a classic spritz)
- Ice
- Orange slice or lemon twist, to garnish
How to make it
- Fill a wine glass or rocks glass with ice.
- Pour in The Cascade Syrup.
- Top with sparkling water and tonic.
- Stir once, garnish with orange, and serve.
Cascara Spritz Variations
The Boozy Version (Prosecco)
- 1 oz The Cascade Syrup
- 3 oz prosecco
- 1 oz soda water
- Orange slice
Build over ice in a wine glass. Prosecco first, then syrup, then a short top of soda so it stays fizzy.
The Gin Spritzer
- 1 oz The Cascade Syrup
- 1.5 oz gin
- 3 oz tonic water
- Ice, grapefruit twist
Cascara's tartness plays especially well with gin's botanicals — this one drinks like a grown-up G&T.
The Focus Spritz
Swap in The Cascade Boost for the classic recipe above if you want the spritz to double as an afternoon pick-me-up — same tart, fruity base, plus a functional lift.
People Also Ask
Is a cascara spritz a mocktail?
Yes, by default — the classic build above has zero alcohol. It's also easy to make boozy (see the prosecco or gin variations), so it works as a flexible base you can serve to a mixed crowd without making two separate pitchers.
Does it taste like coffee?
No. Cascara is the fruit around the coffee bean, not the roasted bean itself. It tastes fruity and tart — closer to hibiscus or tart cherry than coffee.
What glass should I serve it in?
A wine glass over ice is the classic spritz presentation, but a rocks glass works fine too.
Can I batch it for a party?
Yes. Multiply the syrup and still ingredients by however many servings you need, but hold off on the sparkling water/tonic until right before serving so it doesn't go flat.
