With over twelve years spent behind professional bars and testing barware, he brings hands-on expertise in shakers, jiggers, and cocktail tools.
the Hugo Spritz is a refreshing cocktail made with Prosecco, sparkling water and elderflower, perfect for summer. Light, floral and elegant, it wins people over with its simplicity and its striking look in a balloon glass.
Hugo Spritz
- St-Germain elderflower liqueur 60 ml
- Prosecco 100 ml
- Soda water 80ml
- Mint 6 leaves
- Dehydrated lemon 1
- Difficulty 1/5
- Preparation time 2 min
Gradara Medium Wine 35cl
Mezclar Hudson Mixing Spoon 45 cm
Aero Stainless Steel Jigger 25/50 ml
Dehydrated lemons
Fill a large wine glass with ice cubes.
Add 10 cl of well-chilled Prosecco.
Then pour in 6 cl of sparkling water.
Add 4 cl of elderflower syrup.
Gently stir with a mixing spoon to keep the bubbles.
Finish with a slice of lemon and a few fresh mint leaves to garnish.
💡 Serve immediately to preserve all the freshness and fizz of the cocktail.
The history of the Hugo Spritz
The Hugo is a relatively recent cocktail in the history of mixology. It was invented in 2005 by Roland Gruber, a bartender from South Tyrol (Italy). Originally, he wanted to create a more floral, lighter alternative to the ever-popular Aperol Spritz. His idea: pair Prosecco with a fresh, fragrant ingredient — elderflower — for a refreshing, easy-drinking cocktail.
The Hugo quickly won over Northern Italy, then Austria and Germany, and established itself as a summer classic across Europe.
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The name “Hugo” has no direct link to any ingredient: Roland Gruber simply chose it at random… because he thought it sounded good!
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In some regions of Germany and Switzerland, the Hugo is sometimes made with lemon balm liqueur instead of elderflower syrup.
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The cocktail is so popular in Tyrol that some terraces offer “Hugo Carafes,” to share just like wine.
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The classic garnish (fresh mint + lemon slice) isn’t just for looks: the lemon balances the sweetness of the syrup, and the mint enhances the fresh finish.
