Hugo Spritz

Traveling along the unofficial “Spritz Trail” of Italy, the authors describe how the Spritz—basically a combination of three parts prosecco, two parts bitter liqueur, such as Aperol or Campari, and one part soda—changes from city to city. “We discovered that the Spritz’s biggest secret is that it really is much more than a recipe or a category of drinks,” they say. “The Spritz is a regional perspective on the aperitif,” signifying a cultural way that certain regions in the north think about aperitifs.

The Hugo Spritz is one such regional signature. In the South Tyrol province of Northern Italy amid the Dolomite mountain range where the cocktail originates, the Hugo Spritz isn’t made with a bitter aperitif but an elderflower cordial often made locally by allowing the flowers and sugar to ferment in the sun instead. Readily available St-Germain elderflower liqueur is used instead in this recipe.

The combination works by presenting an alternative to more popularly known Italian spritzes, like the Aperol Spritz or Campari Spritz, which use bitter red liqueur as their base. By forgoing the bitter element and instead opting for a floral base of elderflower, it allows the natural lemon and citrus notes found typically in prosecco to display more prominently. The mint then takes the task of providing the nose and finish on the drink, which skews cooler and creates the effect of a cleaner tasting spritz than its bitter-based counterparts, with flavors that don't overstay their welcome.

Here's how to mix a Hugo Spritz, a lower-alcohol sparkling cocktail that's refreshing to drink, easy on the palate, and simple to make.

• 1/2 ounce St-Germain
• 1 sprig mint
• 4 ounces prosecco, chilled
• 1 ounce soda water, chilled
• Garnish: mint sprig
• Garnish: lemon wheel

1. Add the St. Germain and mint sprig into a wine glass. Gently muddle and let sit for 3 minutes.
2. Add ice, the prosecco and the soda water and stir briefly and gently to combine.
3. Garnish with a mint sprig and a lemon wheel.

A useful guide turns confusion into a repeatable process. Hugo Spritz should leave you with measurements, shopping rules, and a short practice plan — not vague inspiration.

• Balance: spirit, sugar, acid, dilution.
• Temperature: cold glassware and solid ice.
• Freshness: citrus, herbs, and vermouth age in real time.
• Seasoning: salt, bitters, and peels change aroma dramatically.

1. Day 1–2: master one base recipe for Hugo Spritz.
2. Day 3–4: change only one variable at a time.
3. Day 5: batch a small pitcher for guests.
4. Day 6–7: write your house ratio on a card and stick it inside the bar cabinet.

You need a jigger, shaker or mixing glass, strainer, and peeler. You do not need twelve obscure tinctures on day one. Spend on ice trays and fresh produce before collectible glassware.

Too hot? Dilute longer or lower the proof. Too flat? Add citrus oils or a pinch of salt. Too sweet? Cut syrup and extend stir time. These micro-fixes keep Hugo Spritz consistent across nights.

Revisit this guide after a dozen serves. Your palate will change, and so will your preferred ratio. That loop — taste, note, adjust — is the real skill behind every confident pour.

• Primary bottle for Hugo Spritz
• Fresh citrus
• Simple syrup or quality liqueur
• Solid ice
• One reliable garnish