Hugo Spritz cocktail

Hugo Spritz

Alessandro Scire Calabrisotto

Light, floral and impossibly easy to love, the Hugo Spritz is the elegant alternative to the ubiquitous Aperol Spritz. Built on elderflower, Prosecco, soda and a flurry of fresh mint, it is the very essence of a sun-dappled aperitivo — delicate where others are bitter, and fragrant where others are bold. Little wonder it has swept across Europe and beyond as the spritz of the moment.

History of the Hugo Spritz

The Hugo Spritz is a relatively young classic, created in 2005 in South Tyrol — the German-speaking, Alpine region of northern Italy near the Austrian border. Its inventor was Roland Gruber, a bartender at a wine bar in the village of Naturns, who set out to devise a lighter, more floral alternative to the increasingly omnipresent Aperol Spritz.

Gruber's first version reportedly used lemon balm syrup, but when that proved hard to source he switched to elderflower syrup — an ingredient deeply rooted in Alpine tradition and abundant in the region. The result, combining elderflower, Prosecco, soda water and mint, was an immediate hit. It spread quickly across northern Italy and then throughout Europe, becoming a staple of summer terraces. In more recent years, helped along by social media, it has found enthusiastic new audiences further afield.

Recipe: How to Make a Classic Hugo Spritz

Ingredients:

  • 90 ml (3 oz) Prosecco
  • 30 ml (1 oz) elderflower syrup or elderflower liqueur
  • 30 ml (1 oz) soda water, to top
  • 2 to 3 fresh mint leaves

Instructions:

  1. Fill a large wine glass with plenty of ice.
  2. Gently slap the fresh mint leaves between your hands to release their aroma, then add to the glass.
  3. Add the elderflower syrup or liqueur.
  4. Pour in the chilled Prosecco.
  5. Top with a splash of soda water, stir gently and garnish with a slice of lime and an extra sprig of mint.

Tips for Perfection:

  • Slap, don't muddle, the mint — you want its fragrance, not bruised, bitter leaves.
  • Keep everything well chilled and build over plenty of ice to stay crisp and refreshing.
  • Adjust the elderflower to taste; the drink should be lightly floral, never cloying.

Additional Recommendations

Variations:

  • Non-alcoholic Hugo — swap the Prosecco for sparkling water or an alcohol-free fizz.
  • Still wine version — use a dry white wine in place of Prosecco for a gentler, less fizzy drink.
  • Cucumber Hugo — add a ribbon of fresh cucumber for an extra-crisp, garden-fresh note.

Pairings:

  • Light antipasti such as bruschetta or prosciutto.
  • Fresh salads and goat's cheese.
  • Delicate seafood like grilled prawns or oysters.

Presentation:

  • Serve in a large, balloon-style wine glass to show off the mint and bubbles.
  • Garnish generously with a sprig of mint and a slice of lime or lemon.

Curiosity: A Fun Fact About the Hugo Spritz

The Hugo's signature elderflower note came about almost by accident: its creator originally intended to use lemon balm syrup, but a shortage of it prompted a last-minute switch to elderflower — the happy improvisation that gave the drink its defining character.

Sources

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