Alcohol Free Fizz That Lasts

Fizz fades when carbon dioxide escapes too quickly or when the surface of the drink collapses into coarse foam.

The main culprits are warm liquid, rough or dirty glass surfaces, and a hard, vertical pour. Fix those three and your alcohol free fizz holds its bead and tastes brighter.

Glass prep that protects the bead

Use spotless, lint-free glassware. Residual detergent, paper-towel fibres, and lipstick create nucleation points that pop bubbles and flatten the pour. Wash in hot water, skip scented rinse-aid, let glasses air-dry, and give each one a quick cold-water rinse just before service. Choose flutes when you want tight bubbles and ceremony, or white wine glasses when you want a wider aroma field. Avoid chipped rims or deeply etched novelty flutes, which can dump bubbles fast.

Temperature, the hidden lever

Cold liquid holds its fizz, but too cold mutes aroma. Aim for bottle temperature at 4–6 °C in the fridge or an ice bath, which pours into the glass at roughly 6–8 °C after a minute in the room. REAL DRY and REAL SEC show best in that range, crisp and lifted. REAL BLUSH can sit a touch warmer, around 7–9 °C, so the soft summer-fruit notes open up without losing definition.

The pour that keeps bubbles fine

Open gently, then hold the glass at a slight angle and pour down the inside so the column of liquid does the cushioning, not the bubbles. Stand the glass upright for the last centimetre to refresh the mousse. Top up in small passes rather than big dumps so foam does not climb and collapse. Keep bottles resting in an ice bath between pours so every round tastes like the first.

Format matters more than people think

Bottles bring theatre and precise top-ups at the table. Cans chill fast, suit glass-free spaces, and reduce waste at busy gatherings because guests open only what they need. If you want walk-around service outdoors, cans are practical. If you want a focused toast with fine, steady bubbles, bottles of REAL are your friend.

Fixes for flat fizz, fast

If a glass looks sleepy, check temperature first, then the rim. Warm liquid or a smudged lip kills the bead. Swap the glass, rinse cold, and repour at an angle. If a bottle has been sitting out, plunge it into an ice bath for five to ten minutes before the next round. Do not add ice to the glass, which dilutes flavour and shocks bubbles into a quick collapse.

Final pour

Alcohol free fizz should feel as considered as any fine bottle. Prep the glass, control the temperature, pour with a steady hand, and let the tea character lead. Do that with REAL and you keep the sparkle, keep the flavour, and keep every guest smiling.