The Spritz has become the essential summer terrace cocktail. From Milan to Paris, Barcelona to New York, this bright orange drink has conquered the world. But did you know that there's a French alternative to the Campari Spritz, one that's more authentic, more subtle, and rooted in an exceptional terroir? De Michellot gentian offers a revisited version of the Spritz that will appeal to lovers of noble bitterness and advocates of French craftsmanship.

The Spritz: A Global Phenomenon Deciphered

The Origins of the Spritz

The Spritz has its roots in northeastern Italy, specifically in the Veneto region. Its name comes from the German "spritzen" (to splash), because Austrian soldiers stationed in Italy in the 19th century used to ask barmen to "spritz" a little sparkling water into the local wine, which they found too strong.

It wasn't until the 20th century that the Spritz evolved into its current form, with the addition of an Italian bitter — Aperol, Campari, or Select — to the mix of prosecco and sparkling water. Aperol Spritz, in particular, experienced a global explosion from the 2010s onwards, driven by massive marketing campaigns and the rise of social media.

The Problem with Industrial Spritz

But behind the phenomenon, a less glamorous reality emerges. Aperol and Campari are industrial products of the Campari Group, a publicly traded multinational giant. The Aperol recipe has been modified over the decades to appeal to an ever wider audience, with a progressive increase in sugar and a reduction in bitterness. The result: the contemporary Spritz is often a sweet and colorful cocktail that only scratches the surface of true bitterness.

Furthermore, the characteristic bright orange color of Aperol comes from food colorings, not natural ingredients. A detail that increasingly bothers consumers who are attentive to the composition of what they drink.

Gentian: The Quintessential French Bitter

A Noble and Natural Ingredient

Gentian is an emblematic plant of the French mountains, particularly the Massif Central and Cantal. Its root, harvested by hand in high-altitude pastures, has been used for centuries to create bitter drinks with recognized aperitif virtues.

Unlike industrial Italian bitters, De Michellot gentian derives its color, taste, and character exclusively from the gentian root and natural ingredients. No colorings, no artificial flavors: just the Auvergne terroir in a glass.

An Ideal Flavor Profile for Spritz

The bitterness of gentian is different from that of Campari. Where Campari offers a lively and slightly astringent bitterness, gentian offers a deeper, more earthy bitterness, with notes of undergrowth and hazelnut. In a Spritz, this difference results in a more complex, less one-dimensional cocktail, inviting discovery rather than simple consumption.

Gentian Spritz Recipe: The French Spritz

The Classic Recipe

Ingredients:

• 4 cl De Michellot gentian
• 8 cl of crémant (preferably Auvergne or Burgundy crémant)
• 4 cl of sparkling water
• Ice cubes
• 1 orange or lemon slice

Preparation: In a large balloon wine glass, place 3 or 4 nice ice cubes. Pour in the De Michellot gentian, then the chilled crémant, and finish with the sparkling water. Stir very gently so as not to break the bubbles. Garnish with the citrus slice.

The detail that changes everything: By using a French crémant instead of an Italian prosecco, you get a 100% French cocktail. Auvergne crémant, in particular, shares the same volcanic terroirs as gentian, creating a remarkable geographical and gustatory harmony.

The Tonic Gentian Spritz

For those who like more bitterness and zest.

Ingredients:

• 4 cl De Michellot gentian
• 6 cl of crémant
• 4 cl of premium tonic water
• Ice cubes
• 1 cucumber slice
• 1 sprig of rosemary

Preparation: Same method as the classic recipe, but replacing sparkling water with tonic water. The quinine in the tonic enhances the bitterness of the gentian for an even more stimulating result. Cucumber and rosemary add a complementary vegetal freshness.

The Pink Gentian Spritz

A feminized and photogenic version, perfect for brunches and afternoon gatherings with friends.

• 3 cl De Michellot gentian
• 8 cl of rosé crémant
• 3 cl of pink grapefruit juice
• 2 cl of rose water (optional)
• Ice cubes
• Edible rose petals

Preparation: Pour the gentian and grapefruit juice over the ice cubes. Add the rosé crémant and rose water. Stir gently. Decorate with rose petals for a stunning visual effect.

The Winter Gentian Spritz (bonus)

Because Spritz isn't just for summer. This warm and spicy version proves the versatility of gentian.

Ingredients:

• 4 cl De Michellot gentian
• 8 cl of sparkling dry cider, slightly warmed
• 1 cinnamon stick
• 2 cloves
• 1 thin apple slice

Preparation: Gently warm the cider with the spices without boiling. Pour the gentian into a heat-resistant glass, add the spiced cider. Garnish with the apple slice and cinnamon stick.

Campari vs Gentian: The Spritz Comparison

Why Switch to French Spritz in 2026

The "Made in France" Trend at the Bar

The wave of local consumption isn't limited to food. French consumers are increasingly questioning the origin of their drinks. Why import an industrial Italian bitter when you have, in your own country, artisanal bitters of superior quality?

The movement for cocktails made with French spirits is gaining momentum in trendy bars in Paris, Lyon, and Bordeaux. The most creative bartenders are gradually abandoning Italian references in favor of local products like gentian, génépi, or Alpine plant liqueurs.

The Health Argument

Without claiming that alcohol is a health product, it's worth noting that gentian has been used in herbal medicine for centuries for its digestive properties. The gentian root contains natural bitter principles (amarogentin, gentiopicroside) that stimulate gastric secretion and facilitate digestion. A gentian Spritz before a meal is therefore not just a gustatory pleasure, it's also a gesture rooted in a centuries-old medicinal tradition.

The Ecological Argument

Choosing gentian produced in Auvergne rather than Campari made in Italy and distributed worldwide means reducing your carbon footprint. The short circuit of De Michellot gentian — from the root harvested in the Auvergne mountains to the bottle delivered to your home — represents a sustainable and responsible production model.

How to Host a French Spritz Aperitif

Here are our tips for transforming your next aperitif into an authentically French experience:

• Drinks: a bottle of De Michellot gentian, an Auvergne or Burgundy crémant, sparkling water, fresh citrus.
• Accompaniments: Auvergne charcuterie (dry sausage, Cantal ham), local cheeses (Cantal, Saint-Nectaire), olives, and gherkins.
• Atmosphere: an outdoor table, generous glasses, soft music. Conviviality is the secret ingredient of any good aperitif.
• Temperature: keep the gentian and crémant well chilled. A lukewarm Spritz is a failed Spritz.

Beyond Spritz: Gentian in Other Cocktails

While Spritz is the ideal starting point for discovering gentian in cocktails, this liqueur excels in many other preparations:

• Gentian Negroni: replace Campari with gentian in a classic Negroni. The result is less bitter but more complex.
• Auvergne Americano: gentian, red vermouth, and sparkling water. Simple and effective.
• Gentian Boulevardier: bourbon, gentian, and red vermouth. A classic revisited with a French accent.

Find all our cocktail ideas on our blog.