Hugo Spritz
Easy
Floral & Crisp
3 Minutes
Wine Glass
Ingredients
The Hugo Spritz is a modern spritz cocktail inspired by the classic Spritz Veneziano.
Built and served in a wine glass, it’s crisp, floral, and gently herbal – elegant yet still casual and approachable, making it a perfect choice for any warm-weather occasion. Best of all, it’s incredibly easy to make, so you can mix this spritz up all summer long!
How To Make A hugo SPRITZ
Bar tools you’ll need
Bar Spoon
Knife
Jigger
How to Mix
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Add 3–4 Mint Leaves to the bottom of a wine glass.
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Measure and pour the Elderflower Liqueur into the glass using a jigger (or any measuring tool).
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Stir with a bar spoon to wet the Mint Leaves.
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Fill the glass with ice cubes, then stir again.
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Measure and pour in the Prosecco, followed by Soda Water.
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Stir once more to combine all the flavors.
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Cut a Lime Wheel and place it into the glass, then add a Sprig of Mint to garnish.
All about the Hugo Spritz
The Hugo Spritz is an Italian cocktail and a modern riff on the classic Spritz Veneziano. Built directly in a wine glass – no shaking or fancy bartending tools needed – it’s made with fresh mint leaves, elderflower liqueur, prosecco and soda water, then finished with a lime wheel and a sprig of mint.
Crisp, dry, and floral with a subtle sweetness from both the elderflower liqueur and prosecco. Mint leaves add a gentle herbal note and give the drink a wonderfully aromatic freshness.
The Hugo Spritz is a modern classic, created in 2005 by a bartender and bar owner in South Tyrol, northern Italy. Originally named “Otto,” it was quickly renamed and soon took off in Switzerland, where its inventor was working at the time. Today, it’s especially popular in Switzerland, Italy, Austria, and Germany.
It was originally made with lemon balm syrup, but was replaced with elderflower liqueur because of its easier availability, giving the Hugo its now-signature floral character.
- Use fresh mint leaves but don’t muddle them
When stirring the mint leaves with the elderflower liqueur, gently stir just enough to release their oils. Overworking mint can make the drink bitter instead of bright and aromatic. - Chill everything first
Use a pre-chilled wine glass, well-chilled Prosecco, and plenty of ice. A colder build keeps the spritz crisp and stops it from watering down too quickly. - Add bubbles last and stir gently
Pour the Prosecco and soda water in slowly, then give the drink a light stir. This will ensure the drink is well mixed while preserving as much fizz as possible.
- Swap prosecco for sparkling rosé
This popular variation follows the same recipe on this page but substitutes prosecco for sparkling rosé. This gives the drink a hint of sweet berry and a beautiful pink hue. - Basil instead of mint
Another popular variation of the Hugo Spritz is to substitute mint leaves for basil leaves. Mint is cooling with the taste of menthol, while basil is sweeter, offering a warm, peppery, and aromatic profile. Try both versions and see which you prefer!
- Like all spritzes, serve a Hugo Spritz in a pre-chilled wine glass filled with ice cubes.
- Garnish with a sprig of mint and a single lime wheel. If you prefer, lemon, a lemon wheel works just as well.
- If you’re looking for something different, garnish your Hugo Spritz with a cucumber ribbon.
To make a cucumber ribbon, use a vegetable peeler to slice long, thin strips lengthwise down the cucumber, then gently fold or roll a strip into a ribbon shape for garnishing.
The one thing I love about spritzes is you can build them in the glass.
Bartender and Global Brand Ambassador
Hugo Spritz FAQ
A Hugo Spritz consists of elderflower liqueur, fresh mint, prosecco, and soda water.
Yes, fresh mint leaves are one of the key elements of a Hugo Spritz. They bring cooling freshness, gentle herbal sweetness, and that signature aroma that makes the drink so inviting.
No. Simply give the mint leaves a gentle slap between your palms to release their aroma, then place them in the bottom of your glass. Add the elderflower liqueur and stir just until the leaves are wet – that’s enough to infuse the drink without making the mint bitter.
