The recipe
for your table
Fill a large wine glass with ice, the mint leaves, and the lime slices.
Pour the elderflower syrup over it.
Top up with prosecco and a splash of soda water.
Stir gently once and serve with a straw or stirrer.
The story
Unlike most classics, the Hugo has an exact birth date and a living inventor: bartender Roland Gruber came up with it in 2005 in Naturns, South Tyrol, as an alternative to the ubiquitous Aperol Spritz. He initially wanted to call it 'Otto', but thought Hugo sounded better. Originally made with lemon balm syrup, it soon switched to the more readily available elderflower. From Austria and Germany, the Hugo conquered all of Europe – proof that classics are still born in this century.
The right glass
Serve the Hugo in a large wine glass or stemmed spritz glass of 49 to 64 cl. Mint and lime look beautiful in the rounded bowl, while the prosecco has room to sparkle. A generous glass also makes the Hugo visually what it should be: light, green, and inviting. You can use the same glasses effortlessly for any other spritz. A large, round wine glass of 64 cl works just as well; take a look at our wine glasses.
RCR Timeless Spritz Glass 49 cl (6 pieces)
RCR Melodia Gin & Tonic Glass 65 cl (6 pieces)
Both sets — together € 88,90.
The right tools
For a Hugo Spritz, in addition to the glass, you use a bar spoon for stirring, a jigger for precise measuring, and glass straws. These are the bar tools we use ourselves; you can find everything in our bar tools & cocktail sets.
Glass set (our choice 01) + 3 bar tools - together € 80,80.
Variations & twists
Using St-Germain liqueur instead of syrup makes it drier and fuller-bodied. Add a handful of raspberries to make it pink and festive; a slice of cucumber adds a surprisingly fresh touch. And as an alcohol-free version with 0.0 bubbles and elderflower syrup, the Hugo may well be the best mocktail spritz there is. Looking for more inspiration? Browse more than 100 cocktail recipes.
Serving tip
Tap the mint lightly against the back of your hand before putting it in the glass - that way, the Hugo is aromatic before you even taste it. Using St-Germain instead of syrup gives you a slightly drier, more mature version.
The ratio of prosecco, syrup, and soda
This recipe calls for 12 cl of prosecco, 2 cl of elderflower syrup, and a splash of soda of about 3 cl. That amounts to six parts bubbles, one part syrup, and one and a half parts soda, and this ratio keeps the Hugo light rather than sweet. Use more syrup and you will quickly end up with sparkling lemonade. Pour in the order specified in the recipe: first the ice, mint, and lime, then the syrup, followed by the prosecco, and the soda last. Stir only once afterward, otherwise you will lose half the carbonation.
Difference between Hugo and Hugo Spritz
There isn't any. Roland Gruber simply called his drink Hugo in 2005, and when the spritz family became popular in Italy and Germany, it acquired the surname Spritz. The same prosecco, the same elderflower, the same mint and lime. In South Tyrol, you can still order a Hugo, while on Dutch terraces you more often see Hugo Spritz on the menu, simply because guests then know which category the drink belongs to. The base does sometimes vary, though: some bars use dry white wine with sparkling water instead of prosecco, resulting in a leaner version.
How much alcohol is in a Hugo Spritz
Around 8 percent, making the Hugo one of the lightest drinks on the menu. The 12 cl of prosecco at about 11 percent provides 1.3 cl of pure alcohol; the syrup is alcohol-free, and the soda and melting ice dilute it to a glass of around 17 cl. That is approximately one standard drink, comparable to a large glass of beer. If you use 20 percent St-Germain instead of syrup, the alcohol content rises to just over 9 percent. With this spritz, a second round is therefore rarely a problem.
Elderflower syrup or St-Germain
Syrup is the original choice and the cheapest: a 50 cl bottle costs a few euros and makes twenty-five glasses. St-Germain is a French elderflower liqueur at 20 percent ABV, made from hand-picked blossoms, and gives a Hugo a drier, fuller character. If you use it, add 2 to 3 cl and leave out the syrup entirely, otherwise the drink will be too sweet. When using syrup, check the label, as varieties with a lot of citric acid taste sharp. A good elderflower syrup smells of flowers rather than candy, and you can taste that in the glass.
Frequently asked questions
What is in a Hugo Spritz?
A Hugo Spritz consists of 12 cl prosecco, 2 cl elderflower syrup or St-Germain, a splash of soda water, four or five mint leaves and two lime wedges, served over plenty of ice. That is all: the elderflower provides the floral sweetness, while mint and lime provide freshness.
Is there a difference between Hugo and Hugo Spritz?
No, it is the same drink. Hugo is the original name that bartender Roland Gruber gave it in Naturns, South Tyrol, in 2005, at the time using lemon balm syrup. When the elderflower version conquered Europe, the family name spritz was added. If you order a Hugo, you will get a Hugo Spritz.
What is in a Hugo Rosa Spritz?
Hugo Rosa is the pink variation: the same elderflower syrup, mint and lime, but with rosé prosecco or a handful of fresh raspberries added. The color therefore comes from the fruit or wine, not from extra liqueur. The proportions and method remain exactly the same as in the original.
How do you make a Hugo?
Fill a large wine glass with ice, mint leaves and two lime wedges, pour in 2 cl elderflower syrup and top up with 12 cl prosecco and a splash of soda water. Stir gently once, and no more. A generous bowl lets the mint and bubbles shine; see our Aperol Spritz glasses.
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