Hugo Spritz

The Hugo Spritz is a rival to the Aperol Spritz. It combines prosecco, elderflower liqueur, soda water, and mint. Its flavor is delicate and refreshing making it the perfect aperitivo to any meal.

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I recently wrote down the ‘recipe’/ratio for the Aperol Spritz. The funny story is that on my trip to Italy I actually never had an Aperol Spritz when I was there. November is seasonally cold and dreary and doesn’t scream refreshing and relaxing. However, I still enjoyed an apertivo each and every day as it’s truly the Italian way of living. Upon my return is when I started to explore different variations of the Spritz. Enter the Hugo Spritz, which might be my favorite.

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Inside view of the Coliseum in Rome, Italy

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The Spritz as I dived a little deeper and discovered varies from region to region. My friend Felix lived in Italy and suggested that I try/replicate the Hugo Spritz. The Spritz follows a ratio vs a recipe of 3-2-1, three parts Prosecco, 2 parts bitter liqueur, either Aperol or Campari, and one part soda, however, my discovery showed that it changed city to city – seems I’ll need to go back and do proper research. Think of the Spritz being different in each city that you go to and their version or perspective on the aperitif.

The Hugo Spritz follows the same ratio, however, it uses an elderflower cordial instead of a bitter aperitif. This cocktail originates in Northern Italy in the Dolomite mountain range, where the flowers and sugar ferment in the sun. For our recipes, we’ll use an elderflower liqueur instead of the syrup. Spritzes are insanely refreshing and if you have more than one it’s not going to take you out of commission for the rest of the afternoon. Pinky promise.

Outside picture of the Coliseum in Rome, Italy

Hugo Spritz Ingredients

Prosecco. Prosecco is an Italian sparkling wine similar to Spanish Cava or French Champagne. I recommend choosing a dry (brut) Prosecco so your drink doesn’t turn out too syrupy or sweet (choose one that hits the sweetness level you prefer). Good choices range from 12 to 18 dollars. If you decide to go on the cheaper end, they’re not always as tasty. Trust me. I also buy a small bottle to enjoy one Hugo Spritz at a time!
Elderflower liqueur. St. Germain and St. Elder are two brands of elderflower liqueur that can be used for the Hugo spritz. It was hard to source the St. Germain, so call around to see who might have it before you go to your local liquor store. Instead of the bitter Aperol, the Hugo uses a floral base/elderflower, which allows for the natural lemon and citrus found in Prosecco to shine through.
Club Soda: To add a little volume and help dilute the fizz, use any unflavored sparkling water. Always great to keep cans of sparkling water in your pantry for this reason. Just make sure to throw them in the refrigerator to help cool/chill the drink (even though you’ll add ice, it still helps!)
Fresh mint leaves. Don’t skip the step of muddling the mint leaves. This helps to release their oil and flavor! Your nose plays a critical role in the enjoyment of this drink.
Lime. Lime slices make a beautiful garnish and are completely optional. The mint however is not.

How to make a Hugo Spritz cocktail

Add the St. Germain and 1-2 mint sprigs into a wine glass. Gently muddle and let sit for 2 minutes.
Add ice, the Prosecco, and soda water.
Stir to gently combine. Garnish with a mint sprig and lime (optional).
Serve immediately and enjoy!

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This Hugo spritz recipe is easy and requires little to no effort. In fact, the hardest part is uncorking the prosecco! The Hugo Spritz is light and refreshing, however, the taste is anything but ordinary – that elderflower liquor adds that bit of mystery. Hugo Spritz > Aperol Spritz, every day, all day!

What To Serve With Your Hugo Spritz

The Hugo Spritz is served as an aperitif. Aperitifs are meant to be served before a meal to help stimulate your appetite (and not fill you up too much!) They’re lighter in alcohol and more dry than sweet. Remember the Hugo is on the lighter, refreshing side and does have bubbles. Foods that will pair well will be salty, creamy/fatty, and sweet foods that will take the edge away from the bitter flavor.