If the Aperol Spritz owned the last decade of summer terraces, the Hugo Spritz is quietly taking over this one. It comes from the Italian Alps, leans on elderflower instead of bitter orange, and takes about two minutes to build at home.
Below is the classic recipe with exact measurements, plus a berry version and a peach version. I've also included the small technique details, like how to handle the mint, that people usually learn the hard way.
What Is a Hugo Spritz?
The Hugo was created in 2005 by bartender Roland Gruber in South Tyrol, the Alpine region of northern Italy. He wanted an alternative to the Aperol Spritz that was on every table at the time, so he combined prosecco, elderflower syrup, fresh mint, and a splash of sparkling water. The drink he ended up with is pale, lightly sweet, and smells like a garden in early June.
It spread across Italy, Austria, and Germany within a few years, and has recently become one of the most searched-for cocktails worldwide. If you enjoy light, aromatic drinks over bitter ones, the Hugo will likely become your house cocktail.
Hugo Spritz vs Aperol Spritz
Both are built on prosecco and served over ice in a large wine glass, but they taste nothing alike:
| Hugo Spritz | Aperol Spritz | |
|---|---|---|
| Key flavor | Floral, sweet, minty | Bittersweet, orange |
| Signature ingredient | Elderflower syrup | Aperol |
| Color | Pale, translucent | Bright orange |
| Garnish | Mint + lime | Orange slice |
| Best for | People who dislike bitter drinks | Fans of bitter aperitivi |
What You'll Need
- Prosecco. A dry (brut) bottle works best; the elderflower syrup brings plenty of sweetness. Cava or any dry sparkling wine also works.
- Elderflower syrup. The soul of the drink. Look for it near cocktail mixers or in the international aisle; IKEA's food section famously stocks an affordable one. Elderflower liqueur like St-Germain works too, in a slightly smaller amount.
- Soda water. Plain sparkling water to lengthen the drink.
- Fresh mint and lime. Not optional. The aroma is half the experience.
- A large wine glass or balloon glass and plenty of ice.
One rule before you start: chill everything, including the glass if your freezer has room. A spritz built warm and rescued with extra ice just ends up watery.
1. Classic Hugo Spritz
The original, and still the best introduction. Makes one drink.
Ingredients:
- 60 ml (2 oz) prosecco
- 30 ml (1 oz) elderflower syrup
- 30 ml (1 oz) soda water
- 5 to 6 fresh mint leaves
- ½ lime
Method:
- Add the mint leaves and elderflower syrup to the glass and press them gently a few times to release the aroma.
- Fill the glass with ice, then pour in the prosecco and soda water and give everything a gentle stir.
- Finish with a wedge or wheel of lime floated on top.
The word to remember is gently, both with the mint and the stir. You want to coax the aroma out of the mint, and a rough stir knocks the bubbles out of the prosecco.
2. Berry Hugo Spritz
A fruitier, prettier version, and the one I'd make for guests. Makes one drink.
Ingredients:
- 60 ml (2 oz) prosecco
- 30 ml (1 oz) elderflower syrup
- 30 ml (1 oz) soda water
- 5 to 6 fresh mint leaves
- 5 to 6 blueberries
- 5 to 6 raspberries
Method:
- Add the mint, blueberries, and raspberries to the glass and muddle them lightly, just enough to split the berries and release some juice.
- Add ice, then the elderflower syrup, prosecco, and soda water, and stir gently.
The berries slowly bleed color into the drink as you sip, so it gets prettier as it sits. Frozen berries work in a pinch and double as extra ice.
3. Peach Hugo Spritz
A nod to the Bellini, Italy's other famous peach-and-prosecco drink. Ripe summer peaches make this one special. Makes one drink.
Ingredients:
- 60 ml (2 oz) prosecco
- 30 ml (1 oz) elderflower syrup
- 30 ml (1 oz) soda water
- 5 to 6 fresh mint leaves
- ½ ripe peach, thinly sliced
Method:
- Add the mint and thin peach slices to the glass and press gently to release the juices.
- Add ice, then the elderflower syrup, prosecco, and soda water, and stir gently.
White peaches, if you can find them, are the upgrade here: more perfume, less acidity. And eat the prosecco-soaked peach slices at the end. They're the cook's reward.
The Three Versions at a Glance
| Version | Extra Ingredient | Character | Best Moment |
|---|---|---|---|
| Classic | None | Crisp, floral, minty | Aperitivo hour |
| Berry | Blueberries + raspberries | Fruity, tart, colorful | Brunch, garden parties |
| Peach | Fresh peach | Soft, juicy, summery | Golden-hour evenings |
Pro Tips for a Better Spritz
- Slap the mint, don't shred it. Clap the leaves once between your palms before they go in. Bruised mint releases aroma; torn mint releases bitterness and flecks.
- Use big ice cubes. They melt slower, so the last sip is as good as the first.
- Adjust sweetness with soda, not syrup. If a batch tastes too sweet, lengthen it with soda water rather than cutting the elderflower; you'll keep the flavor.
- Scale it for a crowd. The ratio is simple to remember: 2 parts prosecco, 1 part elderflower syrup, 1 part soda. Multiply into a pitcher, but add the ice and mint to individual glasses so nothing gets soggy. (Prepping components ahead is the same logic as batch cooking: do the work once, assemble in seconds.)
- Make it non-alcoholic. Swap the prosecco for chilled sparkling white grape juice, or use extra soda water with a squeeze more lime. You keep the elderflower and mint character entirely and end up with a solid "Virgin Hugo."
Frequently Asked Questions
What does a Hugo Spritz taste like?
Light, floral, and gently sweet, with fresh mint and lime on the nose. Where an Aperol Spritz leads with bitterness, a Hugo has none at all.
Can I use elderflower liqueur instead of syrup?
Yes. St-Germain or a similar elderflower liqueur is a common substitution. Liqueur is less sweet and more alcoholic than syrup, so start with about 20 ml and adjust to taste.
What's the best prosecco for a spritz?
Any dry (brut or extra dry) prosecco in the $10 to $15 range is perfect. The syrup and fruit carry the flavor, so save the fancy bottle for drinking on its own. It's the same "match the ingredient to the job" logic as choosing coffee beans.
How strong is a Hugo Spritz?
Quite light. With 60 ml of prosecco per glass, it lands well under most wine pours, which is why it works as an all-afternoon aperitivo. As always, enjoy responsibly.
Final Thoughts
The Hugo Spritz is impressive to serve and hard to get wrong, since there's no shaker involved and nothing to measure beyond three pours. Start with the classic to learn the balance, then let the season decide: berries when they're cheap and ripe, peaches at the height of summer.
Chill everything, be kind to the mint, and pour it for someone on a warm evening. That's really the whole recipe.
"Aperitivo is not about the drink. It's about deciding the day's work is done." — Italian saying
Emma is a certified wellness coach and the founder of The Daily Glow. She writes weekly about intentional living and the everyday habits that actually stick. Read her story →
