Hugo Spritz Cocktail Surges in Popularity Across Europe

The Hugo Spritz is a northern Italian aperitif made with Prosecco, elderflower liqueur or syrup, soda water and fresh mint. It was created in 2005 by bartender Roland Gruber in Naturno, South Tyrol, as a floral alternative to the Venetian Aperol Spritz.

Since its debut, the drink has moved beyond the Alpine regions of Italy to become a favored low‑alcohol option in Austria, Germany and other markets. Standard recipes call for a 2:1 ratio of Prosecco to elderflower, topped with soda water and garnished with mint and lime. The International Bartenders Association lists the Hugo Spritz as a staple of modern Italian mixology, noting its growing international appeal.