Whether on Parisian terraces or during happy hour at home, the spritz may well be giving way to a new contender, recognizable by its light color, mint leaves, and lime wedges: the Hugo Spritz. More floral than its famous orange cousin, this sparkling cocktail can be prepared in just a few minutes with very few ingredients.
The Hugo Spritz, a refreshing cocktail born in northern Italy
The creation of the Hugo Spritz is generally attributed to bartender Roland Gruber, who is said to have invented it in 2005 in South Tyrol, an Italian region located near the Austrian border. The first version reportedly contained lemon balm syrup, which was quickly replaced by elderflower syrup or liqueur, as it was easier to find.
The Hugo lacks both the orange color and the pronounced bitterness of the classic Spritz. Elderflower lends it floral and slightly sweet notes, balanced by the freshness of mint, lime, and bubbles.
Already very popular in Northern Italy, Austria, Germany, and Switzerland, it is now making its way onto bar menus far beyond the Alps. In 2026, several English-language media outlets even touted it as one of the top contenders for the title of “cocktail of the summer.”
The Easy Hugo Spritz Recipe
To make one glass, you’ll need:
6 cl of Prosecco or another sparkling white wine;
4 cl of elderflower liqueur;
6 cl sparkling water;
a few fresh mint leaves;
a slice or wedge of lime;
a generous amount of ice cubes.
Start by filling a large wine glass with ice cubes. Pour in the Prosecco and sparkling water, then add the elderflower liqueur. Stir gently to preserve the bubbles. Finish with the mint and lime.
The mint should not be muddled as in a mojito, as this risks releasing bitterness. Simply rub it lightly between your hands before placing it in the glass to release its aromas.
For a lighter version, you can reduce the amount of liqueur and add more sparkling water. Elderflower syrup also allows you to make a non-alcoholic Hugo by replacing the prosecco with a non-alcoholic sparkling wine. In any case, it’s best to serve the cocktail immediately: the Hugo Spritz should remain very cold, sparkling, and packed with ice cubes.