Hugo cocktail recipe adds basil syrup for a refreshing summer drink

The Hugo spritz, created in 2005 in Naturns, South Tyrol by bartender Roland Gruber, was marketed as a lighter, more refreshing alternative to the Aperol Spritz. Originally made with prosecco, mineral water, mint and elderflower (melissa) syrup, the drink later switched to a more affordable quinine‑based syrup that became its trademark.

The beverage quickly spread from South Tyrol to Italy, Austria, Germany and other European countries, becoming one of the most popular summer spritzes. A new home‑made version adds a basil‑infused syrup, floral ice cubes and a slice of lime or lemon, enhancing the aroma and flavor. The recipe calls for chilled prosecco, the sweet basil syrup, quinine syrup, mineral water and garnish, with detailed instructions for preparing the syrup and decorative ice.

The article provides step‑by‑step guidance for Slovenian readers who wish to recreate the Hugo cocktail at home, emphasizing the visual appeal of basil‑leaf ice cubes and the fresh herbal note from the basil syrup.