Hugo Spritz Recipe
A breezy, effervescent blend of elderflower, Prosecco, mint, and soda water that’s just right for summer gatherings.
I first met the Hugo Spritz recipe on a sunlit terrace in Alto Adige, Italy—where locals sip it as casually as we might reach for iced tea. This Italian aperitif shines with floral elderflower notes balanced by crisp Prosecco and a whisper of mint. It’s light, refreshing, and low in sugar if you skip extra sweetener—perfect for hot afternoons or as a pre-dinner pick-me-up. Personally, I love pouring one over frost-kissed ice when the hydrangeas in my garden are in full bloom. You’ll find it’s healthier than creamy cocktails, faster than shaken drinks, and infinitely more festive than plain white wine.
Why You’ll Love This Recipe
• Ready in under 5 minutes—no waiting around
• Light on alcohol and sugar (swap soda water for tonic if you like a little fizz)
• Glows with natural flavors: elderflower, mint, lemon
• Uses pantry staples: Prosecco, syrup, fresh herbs
• Scales easily for a crowd—just multiply ingredients
• Perfect Italian aperitif for brunch, BBQs, poolside chats
• Customizable with seasonal fruits (strawberries, cucumber ribbons)
• Vibrant garnish makes every glass Instagram-worthy
• Gluten-free, vegetarian, and naturally festive
Ingredients
• 1 cup Prosecco (e.g., La Marca or Mionetto)
• ½ cup elderflower liqueur (St-Germain recommended; or elderflower syrup for non-alcoholic version)
• 1 cup soda water (chilled; replace with elderflower tonic for extra zing)
• 1 small lemon, thinly sliced (use organic if possible)
• 10–12 fresh mint leaves (bright green, no bruising)
• Ice cubes (large, clear ice if you want a fancy touch)
• Optional: 2 tsp simple syrup (homemade or store-bought) if you like it sweeter
Tips:
– Choose dry Prosecco (Brut) for lower residual sugar.
– Gently slap mint leaves between your palms to release aroma without turning them bitter.
– If you swap liqueur for syrup, reduce soda water by 2 tablespoons to keep the balance.
Directions
1. Chill your glasses. Pop your wine glasses or stemless tumblers into the fridge for about 10 minutes—cold glass means slower melting ice.
2. Muddle mint and lemon. Drop half the mint leaves and two lemon slices into each glass. Press gently with a muddler or back of a spoon to coax out oils and juices.
3. Add ice. Fill glasses two-thirds full with large ice cubes; they melt slowly, keeping your drink crisp.
4. Pour elderflower liqueur. Divide the ½ cup evenly between glasses—watch it settle at the bottom and swirl up as you stir.
5. Top with Prosecco and soda. First pour in ¼ cup Prosecco per glass, then ½ cup soda water; stir once gently with a bar spoon.
6. Garnish and serve. Tuck a sprig of mint on the rim, add the remaining lemon slices, and offer straws or spoons so guests can scoop up the mint.
Servings & Timing
Yield: 2 servings (easily scales to 8+ for parties)
Prep Time: 5 minutes (plus 10 minutes chilling)
Total Time: 15 minutes
Variations
• Sparkling Rosé Hugo: Swap Prosecco for dry rosé for a blush-pink version.
• Cucumber Mint Twist: Add 3–4 thin cucumber ribbons for a spa-day vibe.
• Berry Burst Spritz: Muddle a handful of raspberries with the mint for fruitier notes.
• Non-Alcoholic Mocktail: Use elderflower syrup and sparkling water only.
• Ginger-Infused Spin: Stir in 1 tsp ginger syrup for a spicy kick.
• Citrus Medley: Add a lime wheel and a few orange segments.
Storage & Reheating
• Pre-mix elderflower and mint syrup: Store in a sealed jar in the fridge up to 7 days.
• Assembled cocktails: Best enjoyed immediately—ice dilution changes the balance.
• Make-ahead advice: Muddle mint and lemon in a pitcher, cover, and chill; add ice, Prosecco, and soda just before serving.
Notes
• I learned that resting the muddled mint and lemon for 5 minutes intensifies the aroma.
• If your Prosecco is extra fizzy, tilt the glass as you pour to preserve bubbles.
• Too sweet? Swap half the elderflower liqueur for more soda water or add a splash of sparkling water only.
• For an elegant presentation, freeze edible flowers inside ice cubes.
FAQs
Q: What’s the difference between a Hugo Spritz and an Aperol Spritz?
A: Hugo Spritz uses elderflower liqueur and mint instead of Aperol’s bitter orange and rhubarb. It’s brighter and lighter in flavor.
Q: Can I use Champagne instead of Prosecco?
A: Yes—Champagne adds luxury and tiny bubbles but watch your budget, since Prosecco is more wallet-friendly.
Q: How do I make elderflower simple syrup?
A: Simmer equal parts water and sugar with elderflower blossoms or a few tablespoons of syrup, then cool and strain.
Q: Is this cocktail gluten-free?
A: Absolutely—Prosecco and elderflower liqueur are naturally gluten-free, and we skip any grain-based ingredients.
Q: Can I batch this for a party?
A: Muddle mint and lemon in a large pitcher, add liqueur, then top with chilled Prosecco and soda just before guests arrive.
Q: What glassware is best?
A: A large wine glass or tulip glass keeps the aromas concentrated and gives plenty of room for ice and garnish.
Q: My drink looks cloudy—why?
A: Over-muddling mint can release chlorophyll. Press lightly to keep the color pale.
Q: Can I substitute basil for mint?
A: Sure—basil adds a peppery twist that pairs beautifully with elderflower.
Conclusion
This Hugo Spritz recipe brings summer vibes straight to your porch or patio. With its delicate elderflower notes, crisp Prosecco fizz, and cooling mint, it’s an Italian classic you’ll revisit all season long. Why not give it a try, then drop a comment below or explore more of my refreshing cocktail recipes? Cheers to sun-soaked afternoons and good company!
Hugo Spritz Recipe
Ingredients
- 1 cup Prosecco (e.g., La Marca or Mionetto)
- 1/2 cup elderflower liqueur (St-Germain recommended; or elderflower syrup for non-alcoholic version)
- 1 cup soda water (chilled; replace with elderflower tonic for extra zing)
- 1 small lemon, thinly sliced (use organic if possible)
- 10-12 fresh mint leaves (bright green, no bruising)
- Ice cubes (large, clear ice if you want a fancy touch)
- 2 tsp simple syrup (homemade or store-bought) if you like it sweeter
Instructions
- Pop your wine glasses or stemless tumblers into the fridge for about 10 minutes—cold glass means slower melting ice.
- Drop half the mint leaves and two lemon slices into each glass. Press gently with a muddler or back of a spoon to coax out oils and juices.
- Fill glasses two-thirds full with large ice cubes; they melt slowly, keeping your drink crisp.
- Divide the 1/2 cup evenly between glasses—watch it settle at the bottom and swirl up as you stir.
- First pour in 1/4 cup Prosecco per glass, then 1/2 cup soda water; stir once gently with a bar spoon.
- Tuck a sprig of mint on the rim, add the remaining lemon slices, and offer straws or spoons so guests can scoop up the mint.
