Hugo Spritz
Prosecco, elderflower, mint, lime and soda. The Hugo is the Alpine spritz — lighter and more floral than an Aperol Spritz, and the one to make when it is actually hot.
Built to the standard modern spec; not yet tested in our kitchen. How we test.
The recipe.
Scaling adjusts quantities only. Prepare shaken drinks in individual portions.
Let’s make a good drink.
Clap the mint leaves between your hands to wake them up and drop them into a large wine glass.
Fill the glass with ice and add the elderflower liqueur.
Pour in the prosecco, then the soda, and stir gently once from the bottom.
Garnish with a lime wheel and a mint sprig, and serve with a straw.
A thoughtful finish
- Do not muddle the mint. Clapped leaves give aroma without bitterness; muddled ones turn the drink grassy.
- Keep everything cold: a chilled glass, prosecco from the fridge, plenty of ice. A warm spritz goes flat and sweet.
- If you use elderflower syrup rather than liqueur, add a squeeze of lime to keep it from being cloying.
Common mistakes
- Too much elderflower. An ounce of liqueur is plenty; two makes it taste like perfume.
- Using a sweet prosecco. A dry (brut or extra dry) prosecco balances the liqueur; a sweeter one doubles up.
- Skipping the soda. It is what makes the Hugo lighter than a plain elderflower-and-prosecco.
A few good questions.
What is the difference between a Hugo and an Aperol Spritz?
Flavour and colour. The Aperol Spritz is bitter-orange and bright orange; the Hugo is floral, green and lighter, built on elderflower and mint instead of a bitter aperitivo.
Elderflower syrup or liqueur?
Either. Syrup is the original and makes a lighter, lower-alcohol drink; liqueur adds strength and a little more depth. Use less syrup than you would liqueur and add lime.
Can I make it non-alcoholic?
Easily: elderflower syrup, mint, lime, and a dry sparkling grape juice or just soda. It is one of the better alcohol-free spritzes.
Why is it called Hugo?
Its inventor, Roland Gruber, picked the name on the spot. It means nothing — he has said the alternative was Otto.
Variations
- Aperol Spritz — The bitter-orange original.
- Limoncello Spritz — Lemon liqueur in place of elderflower.
- Negroni Sbagliato — Prosecco over Campari and sweet vermouth.
- Pimm's Royale — Pimm's topped with sparkling wine.
Where it comes from
2005 · Naturns, South Tyrol, Italy · Roland Gruber · Sanzeno bar
Roland Gruber, a bartender in the German-speaking South Tyrol, created the Hugo in 2005 at his bar in Naturns as an alternative to the Aperol Spritz that dominated the region’s aperitivo hour. His original used lemon balm syrup, prosecco, soda and mint; elderflower syrup replaced the lemon balm as the drink spread, because it was easier to find, and the elderflower liqueur version followed. He named it Hugo on a whim — he has said he nearly called it Otto. It crossed the Alps into Austria and Germany within a few years and became a summer standard across central Europe.
Sources
- Roland Gruber, interviews with South Tyrolean press, 2012 (interview)
- Robert Simonson, Modern Classic Cocktails, 2022 (book)
- Difford's Guide, Hugo Cocktail, 2015 (reference)
Strength. About 0.88 US standard drinks at an estimated 9.2% ABV, estimated from the ingredients and technique, not measured. What that means.
A little character in every sip.
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