The Hugo Spritz: A Complete History & Classic Recipe

Light, floral, effervescent, and breezy, the Hugo Spritz is one of Europe’s most quietly charming modern cocktails. Born not in Venice or Milan—but high in the Alpine villages of South Tyrol—the Hugo Spritz is a celebration of mountain summer, elderflower blossoms, crisp sparkling wine, and fresh mint. It is the softest member of the spritz family, designed not for grandeur but for comfort: a gentle, fragrant aperitivo rooted in place, season, and simplicity.

I. Origins

A Spritz Born in the Alps, Not the Cities

The Hugo Spritz was created in 2005 in Naturno (Naturns), South Tyrol—an Alpine region where Italian and Austrian cultures blend seamlessly. Its inventor, bartender Roland Gruber, wanted to craft an alternative to the ubiquitous Aperol Spritz, something lighter, gentler, and more evocative of the Alpine summer.

He combined:

• elderflower syrup (floral, honeyed)

• Prosecco (crisp and bright)

• soda water (effervescence)

• fresh mint (aromatic lift)

The result was a spritz unlike any other: softer, greener, floral without being perfumey, perfect for warm evenings in the Dolomites.

Why Elderflower?

In the Alps, elder trees bloom in early summer. Their blossoms—used traditionally in syrups, teas, and home remedies—carry a delicate floral sweetness. The Hugo Spritz celebrates this terroir:

• Alpine elderflower

• cool mountain herbs

• crisp northern Italian wines

This ingredient choice firmly roots the drink in its home region.

Originally Named “Otto”

Gruber’s original name for the cocktail was the Otto. But the name didn’t catch on, and he soon renamed it Hugo—a casual, friendly name that felt both Germanic and Italian. It spread quickly across South Tyrol.

II. Historical Evolution

From Regional Secret to Alpine Icon

In the early years, the Hugo stayed hyper-local, appearing mostly in Tyrolean bars and mountain inns. But two forces expanded its reach:

1. The rise of elderflower spirits like St-Germain (2007), which introduced elderflower flavor to global cocktail culture.

2. The spread of spritz culture across Europe in the 2010s.

Its timing was perfect. The world was ready for a spritz that was:

• softer than Campari

• less sweet than Aperol

• more aromatic than the Venetian Spritz

• aligned with botanical and natural-wine trends

The Modern Spritz Renaissance

While Aperol dominated global marketing, the Hugo Spritz became the insider favorite among:

• Europeans traveling through the Alps

• natural wine bars

• garden-centered cocktail programs

• wellness-driven cafés

• summer resort bars

Its low-ABV, herbaceous, floral character made it ideal for long afternoons.

The Return to Herbal, Floral Cocktails

As consumers began seeking:

• lighter cocktails

• real botanicals

• lower alcohol options

• garden-to-glass flavors

…the Hugo Spritz rose as the perfect drink for the botanical era.

III. Ingredients & Technique

The Hugo Spritz relies on harmony and freshness—each ingredient counts.

1. Elderflower Syrup or Liqueur

The original used elderflower syrup, not liqueur. Syrup offers:

• lower alcohol

• pure floral sweetness

• softer flavor

Modern bars sometimes use St-Germain or other elderflower liqueurs for sophistication, but syrup remains the classic.

2. Prosecco

Ideal choice:

• Brut or Extra Dry Prosecco

• crisp and lightly fruity

• not too sweet (the syrup already adds sweetness)

3. Soda Water

A splash of soda preserves the drink’s spritz identity and lightness.

4. Fresh Mint

Mint is essential for aroma and visual contrast.Pro tip: Slap the mint gently to release oils.

5. Lime (optional but common today)

Some variations add:

• lime slices

• lime zest

• a squeeze of lime juice

This brightens the drink and adds a modern twist.

6. Ice

Use large, clear cubes for slow dilution and elegant visual clarity.

IV. Cultural Significance

1. A Symbol of Alpine Summer

The Hugo has become synonymous with:

• hiking breaks

• lakeside aperitivo

• mountain hotel terraces

• garden cafés

• summer weddings in the Dolomites

It has a very specific emotional texture: bright, airy, carefree.

2. The “Soft Spritz”

Compared to other spritzes:

• Aperol Spritz: bold, orange, bittersweet

• Select Spritz: Venetian, herbal, olive-garnished

• Campari Spritz: strong and bitter

• Cappelletti Spritz: rustic, wine-based

• Hugo Spritz: floral, minty, gentle

The Hugo appeals to drinkers who want refreshment without bitterness.

3. Botanical & Wellness Trends

Herbal cocktails evoke:

• nature

• garden aromatics

• fresh ingredients

• softer alcohol experiences

The Hugo Spritz fits perfectly in these modern preferences.

4. A Drink that Transcends Regions

While born in the Alps, the Hugo now belongs to:

• seaside Mediterranean bars

• rooftop lounges

• natural wine restaurants

• spa cafés

• wedding menus

It is universally friendly, beautifully fragrant, and aesthetically stunning.

V. How to Make the Classic Version Today

Recipe — The Classic Hugo Spritz

Ingredients

• 2 oz (60 ml) elderflower syrup or 1 oz (30 ml) elderflower liqueur

• 3 oz (90 ml) Prosecco

• 1–2 oz (30–60 ml) soda water

• 6–8 fresh mint leaves

• 2–3 lime wheels (optional but popular)

• Garnish: mint sprig, lime wheel

Method

1. Lightly smack mint leaves and place them in a large wine glass.

2. Fill the glass with ice.

3. Add elderflower syrup or liqueur.

4. Add Prosecco gently.

5. Add soda water.

6. Add lime wheels if using.

7. Give one light stir from the bottom.

8. Garnish with a fragrant mint sprig.

Specs

• Glass: Large wine glass

• Ice: Large full cubes

• Garnish: Mint sprig + lime wheel

• Style: Floral alpine spritz

Technique Notes

• Use syrup for a sweeter, more floral profile.

• Use liqueur for a more complex, adult version.

• Don’t muddle mint—bruising creates bitterness.

• Keep ingredients very cold for maximum spritz effect.

Variations & Lineage

• St-Germain Hugo: Replace syrup with elderflower liqueur.

• Mint Garden Hugo: Add basil or lemon verbena.

• Alpine Hugo: Add a splash of gentian liqueur for bitterness.

• Cucumber Hugo: Add thin cucumber slices for spa-like freshness.

• Hugo Spritz Zero: Use alcohol-free sparkling wine + elderflower syrup.

Service & Pairing Tip

Perfect with:

• prosciutto and melon

• burrata with basil

• light pastas

• grilled vegetables

• summer salads

• fruit tarts and lemon desserts

Great for:

• spring & summer parties

• poolside gatherings

• brunch

• weddings

• spa or wellness programs

VI. Modern Variations & Legacy

A Drink Built for the Modern Aperitivo Era

The Hugo Spritz thrives today because:

• it’s light and low-ABV

• it uses real botanicals

• it’s deeply tied to place and season

• it’s stunning in photos

• it appeals to a wide range of palates

Where the Hugo Stands in the Global Spritz Landscape

It represents the gentle, botanical side of spritz culture—an antidote to neon-orange sweetness and high bitterness.

Why It Will Endure

• Elderflower’s global popularity

• Mint’s universal appeal

• Spritz culture’s continued growth

• Rise of aromatic, herbal cocktails

• Its Alpine story—a rarity in cocktail history

The Hugo Spritz is not a trend. It’s a new classic.