Spritz

Hugo Spritz

5 min.Dry prosecco

Lightly clap or gently bruise the fresh mint leaves in your hand to release their aroma, then place them in a large stemmed wine glass.
1
Add the elderflower syrup to the glass over the mint.
2
If using the lime wheel, place it in the glass or rest it briefly inside and give a gentle stir to lightly perfume the drink.
3
Fill the wine glass with ice cubes.
4
Pour in the dry prosecco.
5
Add the soda water to top up the drink.
6
Give a gentle single turn with a bar spoon from bottom to top to mix without knocking out too much carbonation.
7
Garnish with a fresh mint sprig and, if using, place the lime wheel on the rim of the glass.
8

South Tyrol, Italy
Origin
The Hugo, now widely marketed as the Hugo Spritz, was created in June 2005 by bartender Roland “AK” Gruber at the San Zeno Wine & Cocktail Bar in Naturns, South Tyrol, Italy. Conceived as a lighter, floral alternative to the Venetian Spritz and Aperol Spritz, it uses local Alpine flavors like elderflower and fresh mint. The drink spread from South Tyrol through northern Italy, Austria, Germany, and Switzerland before becoming an international neo-classic aperitivo.
History
Early versions of the Hugo reportedly used lemon balm (melissa) syrup before elderflower syrup became the standard sweetener. The drink is considered an “Alpine answer” to the Aperol Spritz, echoing the spritz structure but substituting bitter orange with floral elderflower and herbs. Modern English-language bars and brands often label the drink as a “Hugo Spritz,” especially when made with elderflower liqueur instead of syrup, but the original South Tyrolean version is syrup-based. Despite its popularity across Europe, the Hugo is not part of the official IBA cocktail list and remains a regional modern classic rather than a codified international standard.
Trivia
Light appetizers, Prosciutto and melon, Fresh cheeses, Salads
Pairings
Roland “AK” Gruber (San Zeno Wine & Cocktail Bar, Naturns)
Source