Haus Just Launched the Perfect Apéritif Spritz Kit for Summer

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haus spritz duo cat

We’ve been crushing on Haus, purveyor of all-natural apéritifs, since our first sip. Apéritifs (aka a type of spirit made with fruits, herbs, roots and botanicals) are our go-to cocktail base for summer, because they’re boozy enough to loosen you up but mild enough to sip all evening long. Our favorite way to serve them is over ice with a splash of sparkling water, and now our go-to recipe is even easier, thanks to Haus’s newly launched Spritz Duo.

The Spritz Duo is a curated set of apéritifs that’s prime for sipping in warm weather, and it’s destined for every barbecue, picnic or dinner party you host this season. The duo includes Haus’s best-selling Citrus Flower number—a citrusy spirit made with elderflower, orange peel, hibiscus and cinnamon—and Rose Rosé, made with raspberry, cherry, strawberry, rose petals and a touch of vanilla.

While the apéritifs can be sipped neat, on the rocks or mixed into a cocktail with other liquors, the Duo is ideal for turning into spritzes. All it takes is three ounces of Haus, two ounces of prosecco (or another sparkling wine of your choice, like cava or Champagne) and a splash of sparkling water. Just like that, you have a unique, refreshing cocktail that will hold you over and cool you off without giving you a hangover. (Haus products contain a fraction of the sugar of other big-brand apéritifs like Campari, and also have a modest 18 to 20 percent ABV, so you’re less likely to have a headache after a couple drinks.)

Each 750-milliliter bottle in the Spritz Duo makes about eight to ten beverages. While we’re all for ordering it to savor yourself, it also makes a wonderful gift, since the farm-to-bottle spirits are naturally fermented and made with responsibly sourced ingredients. (Plus, the bottles are so easy on the eyes.)

taryn pire
Taryn Pire

Food Editor

Taryn Pire is PureWow’s food editor and has been writing about all things delicious since 2016. She’s developed recipes, reviewed restaurants and investigated food trends at...
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