Hugo Spritz Recipe | Bon Appétit

Move aside, Aperol. The Hugo spritz—a nimble union of prosecco, elderflower liqueur, fresh mint, and lime juice—is poised to take over your summer aperitivo. Perfect for enjoying poolside, alfresco, or simply helping you cool off, the effervescent low-ABV cocktail encapsulates the Italian word sprezzatura, a kind of effortless grace. Who wouldn’t want that after a day in the sun?

A modern entrée to the spritz cocktail canon, the Hugo spritz cocktail recipe was created in 2005 and is often credited to bartender Roland Gruber in Northern Italy’s Dolomites. Rumor has it that Gruber’s original version used a syrup made from fresh mint leaves and lemon balm (locally known as melissa), but he soon switched to a ready-made Italian elderflower syrup. Today, most versions rely on elderflower liqueur (St-Germain is good and widely available), which is why you’ll also see the drink referred to as an elderflower spritz. The spirit imparts a honeyed, lightly floral flavor that’s far less bitter than an Aperol spritz or one made with Campari, making it a great option for any spritz skeptics in your life.

For the finishing bubbles, use quality club soda or seltzer, and remember to slap each mint sprig in your palm to release its aroma before tucking it into the side of the glass with a lime slice.