Description

The Hugo Spritz is a refreshing and low-alcohol cocktail that originated in the South Tyrol region of northern Italy in the early 2000s. Created by bartender Roland Gruber, it was designed as a lighter alternative to the classic Aperol Spritz.

The drink features elderflower syrup or liqueur, prosecco, soda water, fresh mint, and lime, resulting in a floral, citrusy, and bubbly cocktail that is perfect for warm-weather sipping. Its light sweetness and herbal freshness make it an elegant choice for aperitivo hour.

Ingredients

60 ml Prosecco
30 ml Elderflower Syrup
60 ml Soda Water
5 mint leafs (for garnish)
1 piece Lime Wheel (for garnish)

Equipment needed

Bar Spoon – Used to stir gently after topping.

Instructions

Fill a large wine glass with ice cubes.
Add the elderflower syrup or liqueur.
Pour in the prosecco, followed by soda water, then stir gently to combine.
Garnish with fresh mint leaves and a lime wheel.

Recommended glassware

Wine Glass (recommended)

A versatile stemmed glass for spritzes, sangrias, and wine-based cocktails.

250–500 ml Large stemmed bowl with room for ice and aroma.

Best for: Aperol Spritz, Hugo Spritz, sangria, wine cocktails, tonic-based serves.

Garnish: Works beautifully with orange slices, herbs, berries, and citrus wheels.

Balloon Glass

A large bowl glass perfect for aromatic long drinks and gin serves.

Also excellent with herbs and ice.

450–700 ml Large rounded bowl on a stem.

Best for: Gin and tonic, spritzes, botanical cocktails, summer serves.

Garnish: Excellent for herbs, dehydrated citrus, berries, and edible flowers.

Hugo Spritz