Hugo Spritz Recipe: The Elderflower Drink Overtaking Aperol This Summer

There’s been a strange thing this year with summer drink orders. Google Trends data reported by Axios shows that searches for how to make a Hugo spritz at home jumped 2,200 percent in a single month, and in more than a dozen states, people typed “Hugo spritz” into Google more often than “Aperol spritz.” The orange glass that has owned every rooftop bar for the past five years is finally sharing the table.

If you searched for a Hugo spritz recipe hoping for more than five bullet points and a stock photo, here is what you get instead.  This guide covers where the drink actually came from, why it is having a real moment again in 2026, the ratio Italian bartenders actually use, the small mistakes that make a homemade Hugo taste off, and enough variations that you will not get bored of it before September ends.

WHAT, PRECISELY, IS A HUGO SPRITZ

A Hugo spritz is a low alcohol Italian cocktail built from four things: prosecco, elderflower liqueur or syrup, sparkling water, and fresh mint, finished with a lime or lemon wedge.  It belongs to the same family as the Aperol spritz and the classic Venetian spritz, meaning it is built right in the glass over ice rather than shaken, and it is meant to be sipped slowly over an hour, not finished in ten minutes.

What sets it apart is the flavor.  Where Aperol brings bitter orange, a Hugo brings soft floral sweetness from elderflower, brightened by mint and citrus.  People who find Aperol too bitter, and there are a lot of them, tend to fall for a Hugo on the first sip.

WHERE THE HUGO SPRITZ ACTUALLY CAME FROM

The Hugo was invented in 2005 by Roland Gruber, a bartender known locally as AK, at the San Zeno Bar in Naturns, a small town in South Tyrol, the German-speaking part of northern Italy that borders Austria.  Gruber wanted something lighter and less bitter than the Aperol spritz to serve during aperitivo hour, the pre-dinner ritual the whole region treats as close to sacred.

The first version was not even made with elderflower.  Several accounts of the drink’s history describe the original recipe using lemon balm syrup, which was swapped for elderflower syrup once that became easier to find in the region.  That elderflower base is also the source of a longstanding dispute over the name. Some sources trace “Hugo” to the name of the elderflower syrup itself.  Others say Gruber liked the sound of the word better than his other option, “Otto.” Either way, the drink spread out of South Tyrol within a couple of years, moved through Austria, Switzerland, and Germany, and eventually landed on menus across the whole of Europe.

That European aperitivo culture is worth knowing if you want to serve a Hugo the way it was intended: unhurried, before a meal, in the kind of relaxed outdoor setting that shows up constantly in European summer fashion coverage every year, all tailored linen and gold jewelry on a coastal terrace somewhere in Italy.

WHY 2026 IS THE SUMMER EVERYONE GOT HUGO

The Hugo has been gaining steam for years, technically. Trend data flagged an increase of more than 1,000 percent in Hugo spritz-related searches back in 2024, and Google search volume for the term climbed that same year sharply too.  What changed in 2026 is the scale. Bacardi’s own 2026 Cocktail Trends Report points to something bigger than one drink: an entire shift toward lighter, lower alcohol serves that people order earlier in the day, for shorter, more casual hangouts rather than one big night out.  A Hugo fits that mood exactly, since it is bubbly enough to feel like an occasion and light enough that a second glass will not wreck your evening.

The commercial world took notice, too. A ready-to-drink canned Hugo spritz from a major wine producer launched this year at 13 percent ABV, aimed squarely at backyard happy hours and weekend brunches.  Even fast casual chains have started adding their own version to seasonal drink menus, which is usually the clearest sign a drink has crossed over from trendy to standard.

HUGO SPRITZ VS APEROL SPRITZ: THE WHAT’S DIFFERENT ACTUALLY

Both drinks follow the same basic spritz format: sparkling wine, a modifier, and soda water, built over ice in a big wine glass.  The modifier tells everything. Aperol is a bitter, bright orange aperitif built on gentian root and rhubarb, which is why an Aperol spritz tastes sharp and a little medicinal until you get used to it.  A Hugo replaces that bitter modifier with elderflower, which is sweet, floral, and much easier for a first-timer to enjoy right away.

Each drink also varies greatly in its forgiving nature. Aperol’s flavor is strong and definite and leaves little room for improvisation. Elderflower is milder, so you’re able to get a lot of good variations of the Hugo, from rosé to fruit-forward twists, without losing what makes it a Hugo in the first place.

WHAT YOU NEED TO MAKE ONE

• Prosecco.  A dry or extra dry bottle is best – the elderflower adds sweetness enough already. If you have some open Cava or other dry sparkling wine, that works, too.
• Elderflower liqueur/syrup. Saint Germain, often written as St. Germain, is the liqueur most bars pour, at around 20 percent ABV.  You could use elderflower syrup or cordial for a lighter or alcohol free pour. This has the same flavour but without the alcohol, and you will need less of it as it is more concentrated.
• Sparkling water or soda water. This is what keeps the drink light rather than boozy.
• Just minted. A small handful of leaves, some pressed gently into the glass and a sprig or two saved for garnish.
• Lemon or lime. Sliced for garnish, plus a wedge for anyone who wants extra citrus.

HUGO SPRITZ: HOW TO MAKE STEP-BY-STEP INSTRUCTIONS

The classic proportion mirrors the Aperol spritz formula of three parts prosecco to two parts soda to one part modifier, though most home versions lean a little heavier on prosecco and lighter on elderflower so the drink stays crisp rather than syrupy.  One drink

1. Fill a big wine glass with ice. Big cubes are worth seeking out, since they melt slower and keep the drink from turning watery halfway through.
2. Add a small handful of mint leaves and press them once or twice gently with a spoon, just enough to release the oil.  Do not grind them into the ice, or the drink turns bitter and a little green-tasting.
3. Add an ounce of elderflower liqueur, or half that if it’s a syrup.
4. Add 3 to 4 ounces chilled prosecco.
5. Top with about an ounce of chilled sparkling water, poured gently so you do not lose the bubbles.
6. Give it one slow stir, add a lime or lemon slice and a fresh mint sprig, and serve right away.  A Hugo is not a drink that improves sitting around, so make it just before you plan to drink it.

If you are making a batch for a group the way it often shows up at rooftop parties this time of year, mix the mint and elderflower in a pitcher ahead of time, then add the prosecco and soda per glass so nobody ends up with a flat pour.

SMALL MISTAKES THAT CAN RUIN A HUGO SPRITZ

Sweet Prosecco Elderflower is already pretty sweet, and a sweet or demi-sec prosecco takes the whole drink into dessert territory. Dry or extra dry.

Way too much mint. Soft press, releases the oil you want. A hard muddle releases chlorophyll and bitterness with it, and that flavor doesn’t belong in this drink.

Adding hot items. Warm prosecco and soda will melt your ice quickly and will water everything down within minutes. Chill the bottles, not just the glass.

Soda first. Pour. In both cases, the bubbles are protected by building the drink with prosecco first, soda last. If you reverse the order, you lose fizz you can’t get back.

Skipping the resting time on the mint.  A minute or two after pressing the leaves before you add the rest of the ingredients gives the mint oil time to spread through the glass instead of just sitting on top.

PUT YOUR OWN SPIN ON IT: VARIATIONS TO TRY

by Hugo Rose. Swap the prosecco for a dry sparkling rosé, for a pale pink drink with a hint of berry. This is a quick way to make a batch more festive without altering much of the flavor.

Hugo. Peach or Raspberry. A small splash of peach or raspberry puree, added with the elderflower, gives a fruitier, slightly sweeter version that works well for a brunch table.

Citrus or Grapefruit Hugo: Swap the lime for grapefruit, or add a splash of fresh grapefruit juice, for a more tart, less floral variation that holds up well with spicier food.

Cucumber Hugo: A few thin cucumber slices muddled in with the mint add a cool, almost spa-like note that recent trend reports point to as one of the drink’s most popular current spinoffs.

Hugo alive. Add half an ounce of a light, herbaceous spirit like blanco tequila, and the Hugo becomes a little more Paloma than cocktail, with more backbone for anyone who finds the original a little too gentle.

Alcohol free Hugos.  Instead of the prosecco, use sparkling white grape juice and instead of the elderflower liqueur, use elderflower syrup or cordial. The flavor holds up surprisingly well, which is part of why this version shows up so often at baby showers and daytime work events.

STRENGTH & CALORIES

A homemade Hugo usually comes in at around 8 to 10 percent ABV, less than a straight glass of prosecco and well below most spirit-based cocktails, since the soda water further dilutes it. The elderflower liqueur itself is usually close to 20 percent ABV, and canned, ready-to-drink versions on the market now run closer to 13 percent.

Calorie counts really do vary based on how the drink is made, and anyone who gives you an exact number without asking what your ratio is is guessing. Estimates across recipes and nutrition trackers land anywhere from about 140 to 240 calories per glass, with the biggest swing coming from how much elderflower liqueur or syrup goes in, and whether the prosecco itself is dry or on the sweeter side.

One thing worth being honest about, since a lot of the trend coverage glosses over it: neither prosecco nor elderflower liqueur will do anything to cool you down or keep you hydrated during a hot afternoon.  Alcohol is a diuretic, and that is precisely why the good advice in the heatwave is not to rely on it but to avoid it in real heat. Sip a Hugo for the flavor and the event, but let the real hydration come from plain water on the side.

HOW TO HAVE A NIGHT OF IT AND WHAT TO DRINK IT WITH

The best way to enjoy a Hugo is as an aperitivo, and as such it demands salty savoury food, not something sweet. Bruschetta, a simple caprese salad, olives, cured meats, or a soft cheese board of brie or goat cheese all nicely balance the floral sweetness. If you’re pairing it with spicier food, go with the grapefruit variation above rather than the classic version, as the added tartness cuts through heat better than the floral original.

Not just a pre-dinner drink but a good low-key evening drink. Pour yourself a drink, put on the few things that are actually worth watching this month and you’ve got a pretty perfect, low-effort summer evening for a fraction of the cost of a night out.

FREQUENTLY ASKED QUESTIONS (FAQ)

• WHAT IS THE TRUE RATIO FOR A HUGO SPRITZ?
  The usual proportions are about three parts prosecco, two parts soda water, and one part elderflower liqueur, but you can vary to taste. The home versions tend to have a little more prosecco and a little less elderflower so the drink remains crisp.
  
• CAN I MAKE A HUGO SPRITZ WITHOUT ALCOHOL?
  Sure. Replace the liqueur with elderflower syrup or cordial. Replace the prosecco with sparkling white grape juice or a dealcoholized sparkling wine. Either way, mint and citrus do most of the flavoring.
  
• WHAT CAN I USE IN PLACE OF SAINT GERMAIN?
  Elderflower liqueur- any will do in a straight swap or as the alcohol free option. Elderflower syrup or cordial will do as well; you need less of it, as it is more concentrated and sweeter.
  
• IS HUGO SPRITZ BITTER OR SWEET?
  Sweet, not bitter, floral. That’s why those who find an Aperol spritz too harsh tend to prefer a Hugo.
  
• WHAT IS THE ALCOHOL CONTENT OF A HUGO SPRITZ?
  Homemade versions are generally around 8 to 10 percent ABV, much lighter than a straight glass of wine.
  
• CAN IT BE MADE IN BATCHES FOR A PARTY?
  Yes, and it is one of the easier spritz-style drinks to batch. Mix the mint and elderflower with a pitcher ahead of time, then top with prosecco and soda in the glass right before serving, so the bubbles don’t dissipate.

The Hugo spritz deserves its 2026 moment. It is easier to make well than most trending cocktails, forgiving enough to adjust to whatever is already in the fridge, and different enough from Aperol that it is not really competing so much as finally offering an actual choice.  Make it right and chilled; don’t over-muddle the mint, and you will know in one sip why an entire summer decided to flip sides. You know your limits with alcohol, and drink responsibly, as always.