Hugo Aperol Spritz Recipe

Kara Newman is an award-winning writer, book author and cocktail expert with more than a decade of experience in the drinks-writing world.

Talia Baiocchi and Leslie Pariseau draw inspiration from the lighter side of the cocktail spectrum. To deepen their understanding of the Spritz, the authors embarked on a 10-day road trip in a tiny Fiat 500 coupe across northern Italy, from Venice to Milan to Turin.

Traveling along the unofficial “Spritz Trail” of Italy, the authors describe how the Spritz—basically a combination of three parts prosecco, two parts bitter liqueur, such as Aperol or Campari, and one part soda—changes from city to city. “We discovered that the Spritz’s biggest secret is that it really is much more than a recipe or a category of drinks, ” they say. “The Spritz is a regional perspective on the aperitif, ” signifying a cultural way that certain regions in the north think about aperitifs.

Is The Spritz Breaking Up With Aperol?

The Hugo Spritz is one such regional signature. In the South Tyrol province of Northern Italy amid the Dolomite mountain range where the cocktail originates, the Hugo Spritz isn’t made with a bitter aperitif but an elderflower cordial often made locally by allowing the flowers and sugar to ferment in the sun instead. Readily available St-Germain elderflower liqueur is used instead in this recipe.

The combination works by presenting an alternative to more popularly known Italian spritzes, like the Aperol Spritz or Campari Spritz, which use bitter red liqueur as their base. By forgoing the bitter element and instead opting for a floral base of elderflower, it allows the natural lemon and citrus notes found typically in prosecco to display more prominently. The mint then takes the task of providing the nose and finish on the drink, which skews cooler and creates the effect of a cleaner tasting spritz than its bitter-based counterparts, with flavors that don't overstay their welcome.

Here's how to mix a Hugo Spritz, a lower-alcohol sparkling cocktail that's refreshing to drink, easy on the palate, and simple to make.

Classic Aperol Spritz Recipe

The Hugo Spritz was invented in 2005 by bartender Roland Gruber in the Italian town of Naturno along the Italian-Austrian border. Its popularity quickly spread from its place of origin to neighboring countries of Austria and Germany.

Strip the lower leaves from the stalk, leaving a neat bouquet at the top. Then, firmly slap the mint on the back of your hand or palm before garnishing; this releases the oils to make the mint more aromatic.

I don't like this at all. It's not the worst. Sure, this will do. I'm a fan—would recommend. Amazing! I love it! Thanks for your rating!

The Hugo Spritz Is The New Aperol Spritz

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This delightful aperitif has the easy charm of a classic cocktail, even though it wasn't officially invented until the 21st century. Elderflower is

Hugo Cocktail Recipe

For many cocktails, you'd expect to be muddling ingredients at the bottom of a cocktail shaker. Here, you bruise the mint and lime right in the glass. It pays to choose a sturdy wine glass (unlike mine pictured here). If you're planning to serve your spritzes outdoors, you might even consider good-quality plastic wine glasses.

It's always a bonus when you can make a cocktail right in the glass. The Hugo is meant to be made as a single serving, but you can also batch this drink in a pitcher.

A Hugo Spritz is toootally acceptable at any time, but it's especially great outdoors as a warm-weather aperitif. Serve it as the signature drink at a casual cocktail party with a few low-key appetizers:

Our Summer Cocktail, The 'hugo Spritz'

Though it feels like a classic cocktail, the Hugo Spritz was invented in 2005 by a bartender in northern Italy as an alternative to the Aperol Spritz (Spritz Veneziano). The original version used lemon balm syrup rather than elderflower. It quickly grew in popularity, not just in Italy, but also in Austria, Switzerland, and Germany.

St-Germain is a French elderflower liqueur that makes a wildly amenable cocktail ingredient. Since its inception in 2007, it has become by far the most widely proliferated elderflower liqueur.

The iconic bottle is designed to evoke Art Deco style, and the name harkens back to St-Germain-des-Prés, a Paris neighborhood synonymous with the Belle Époque and Art Deco movements.

Classic Aperol Spritz Recipe: How To Make Italy's Favorite Aperitivo

One bottle of Prosecco contains 24 ounces, so just about enough for five drinks. Fill a pitcher with plenty of ice. Muddle 5 lime slices and 5 mint leaves. Pour in 7.5 ounces St-Germain. You can make the batch a few hours in advance up to this point.

When ready to serve, pour in a bottle of Prosecco and give it a stir. You can add the soda water to the pitcher or top each glass with a splash. Add mint leaves and a lime wheel to each glass when serving.

Hi there, I'm Carolyn Gratzer Cope, founder and publisher of Umami Girl. Join me in savoring life, one recipe at a time. I'm a professional recipe developer with training from the French Culinary Institute (now ICE) and a lifetime of studying, appreciating, and sharing food. More about me.

Hugo Spritz (st. Germain Elderflower Spritz)