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Why SodaPress is upping its spritz game

SodaStream has launched two new SodaPress flavours – Zesty Ginger Kombucha and Crisp Apple – to satisfy the thirst for healthier spritz-style drinks in Australia.

Zesty Ginger Kombucha is a blend of organic ginger and fresh Yuzu, with the healthy goodness of probiotics. Brewed in small batches over 45 days, the kombucha has received treatments of cold-fill and passive pasteurising to ensure it’s shelf stable.

SodaPress Crisp Apple strikes a balance between sweet, crisp and tart flavours and works well on its own or in spritz recipes.

Cameron Romeril (above), Founder of Soda Press Co, said there has been a huge rise in interest in spritz-style drinks over the past 12 months.

“This is just part of a growing and wider consumer-driven proliferation of both alcohol and non-alcohol beverage choices that is both welcomed and well overdue,” he said. “It’s also great to see markets Australian and New Zealand really setting the pace and high bar on the global stage too.

“The OECD data in sales clearly shows the stalwarts of beverage choices being traditional beer, wine and soft drinks are being disrupted year on year as consumers seek greater choice through more interesting flavours, new drink formats, and more authentic, healthier beverage options. These are in line with global megatrends seen within parallels industries. This is primary been driven by Millennials and early Gen Z’s, but we should also acknowledged that there has been an significant increase in breakaway beverage entrepreneurs facilitating and meeting these demands many of whom have made it onto the world stage and that has to be commended for a country’s the size of Australia and New Zealand.

Romeril said the kombucha would also lend itself to an alcoholic spritz-style drink.

“You just need check out the menu at any decent bar to see kombucha-spritz styled beverages are on the mainstage now,” he explained. “Spritz by definition is a pretty broad platform – anything that adds soda to a beverage base – that has been around for 200-plus years so that’s pretty cool for folks to get curative with. I guess for carbonated Kombucha like ours we have interesting flavours, are very low in sugar and organic which are all on-trend and here to stay, so we’re fizzing at that.”

Romeril added that spritz-style drinks are becoming a year-round favourite in Australia, rather than one that’s associated with the summer months.

“At the end of the day if it tastes good, it’s on trend and easy to make, then it will be drunk all year round,” he noted.

One of Romeril’s favourite kombucha spritz recipes, a take on the Pornstar Martini, is below:



● 40ml Soda press Co Passionfruit & Mandarin Kombucha Concentrate
● 30mL creme de cacao liqueur
● Pulp of 1⁄2 passionfruit (save the rind for garnish)
● Ice
● Sparkling water
● Garnish: half passionfruit (pulp removed), white chocolate chips


Add Soda press Co Passionfruit & Mandarin Kombucha Concentrate, creme de cacao and passionfruit pulp to a glass filled with ice. Top with sparkling water and gently stir to combine. Garnish with half of a passionfruit rind filled with white chocolate chips.

As for Crisp Apple, try the recipe below:



  • SodaStream Sparkling water
  • 1 lime, thinly sliced
  • 1 medium green apple, thinly sliced
  • 1 cup sliced strawberries
  • 1⁄2 cup Soda Press Co Crisp Apple Soda Mix
  • 1⁄4 cup elderflower liqueur
  • 1 x 750ml bottle white wine
  • Ice
  • Fresh mint, to serve


To prepare the SodaStream sparkling water: Fill a SodaStream 1 Litre Bottle with cold water and carbonate.
Add all of the fruit to a large 2L jug or carafe. Add the Soda Press Co Crisp Apple Soda Mix, elderflower liqueur and white wine. For best results, allow the flavours to meld by refrigerating for 3 hours. To serve – pour sangria into glasses filled with ice and top with SodaStream sparkling water.

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Categories: New releases