Catching Up Over a Hugo Spritz
You know those drinks that somehow just taste like holidays and lazy afternoons? That’s Hugo Spritz for me. First time I tried this one was on a muggy June evening in Lake Garda—OK, not actually Italy (wish!), but my cousin’s patio in East London, which, with the right attitude and a big enough jug of this cocktail, honestly just about hit the spot. I’d brought a bottle of elderflower cordial not totally sure what we’d do with it, and before I knew it, someone was mixing prosecco and lime and calling it “so continental.” We laughed until my sides hurt. And, funnily enough, that’s now how we mark the start of summer in our house. Oh, and my better half always manages to spill a bit on his trousers. Tradition, I guess?
Why This Drink Just Hits the Spot (For Me, Anyway)
I make Hugo Spritz whenever the sun does that thing where it pretends we’re living in Naples. My family goes absolutely mad for it—honestly, my partner claims it’s the best way to apologize if you burn the lasagna (not that I’ve ever done that… much). Also, great for when you’re out of ideas and everyone seems tired of Aperol (not sure why, but it happens). And if I’m hosting—especially if I’m feeling a bit frazzled from last-minute cleaning—this one’s nice, low-stress, and always sort of feels like summer in a glass. (Tip: once I forgot the mint and just used lemon balm from the garden. Nobody noticed. Except my cousin, who is, frankly, a bit fussy.)
What You’ll Need (No Judgment)
- A good glug of prosecco (about 150ml—or “a full wine glass” is how my aunt measures, but you do you. Cava works if you’re in a pinch, and I sometimes use a random bubbly leftover from New Year’s… works fine!)
- Elderflower syrup (25ml or so, but Grandma always just said “until it’s pale and cheerful”)
- Soda water (a splash, maybe 60ml. Plain sparkling water works too, if that’s what you have)
- Fresh mint leaves (a small handful—pick the top ones if you can, they’re prettiest, but honestly any will do)
- Lime slices (a few rounds—use lemon if you want, I can barely tell the difference once it’s in the glass, but don’t tell my Italian friends I said that)
- Ice cubes (as many as fit comfortably—don’t be precious, the glass’ll forgive you)
- Optional: Dash of bitters for a little grown-up edge, though my brother swears it’s heresy
OK, So Here’s How I Throw It Together
- Grab your favorite big wine glass (or, you know, whatever’s clean).
- Toss in a handful of ice. More than you think you need. This is the moment I sometimes forget and have to dig around in the freezer bleary-eyed.
- Add the elderflower syrup—just pour, no need to overthink it. If you’re feeling fancy, swirl it around and impress yourself.
- Pour in the prosecco (this is where I always sneak a quick sip, just to check it’s the right temperature—one can never be too careful, after all!).
- Top off with a good splash of soda water. It’s supposed to make little bubbles dance up through the glass. If it looks a bit cloudy here, don’t panic, it always does and it comes together, I promise.
- Add a few leaves of mint—smack them between your palms first to wake them up a bit (seriously makes a difference; I thought it was nonsense until I tried it).
- Pop in a couple of lime slices. Or lemon, or whatever citrus you actually remembered to buy.
- Take a moment to admire your handiwork. Then give it a quick stir, unless you’re the patient type who enjoys the slow swirl as you sip.
Things I Wish I’d Known (Aka Notes!)
- I once used fancy ice spheres. Honestly, they take forever to freeze and nobody noticed. Regular cubes? Fine.
- Don’t go mad on the elderflower—too much and you’ll think you’re drinking perfume water.
- On second thought: if you want stronger mint flavor, muddle a few leaves in with the syrup (don’t overdo it or it gets a bit, well, chewy).
- The brand of prosecco really doesn’t make or break it. I used the stuff from Lidl last time; totally worked.
Variations I’ve Actually Tried (and Survived)
- Rosé prosecco: Pink and pretty, and I think even better than the classic but, well, depends who you ask.
- No booze, no cry: Use nonalcoholic sparkling wine, or just soda and elderflower, for a fun (and kid-friendly) version.
- With gin: Eh, this one didn’t quite hit it for me. Little too herbal—but if you love gin, go for it!
- Berry blast: Toss in a couple smashed raspberries before the syrup. Makes for a little blush and a hint of summer pudding.
Do You Actually Need Special Stuff? (Equipment)
Big wine glass is standard, but let’s be real—I made this once in a pint glass when everything else was still dirty and it worked just fine. If you don’t have a cocktail stirrer, the back end of a wooden spoon is basically the same deal. No need for a shaker at all.
On the Off Chance You Have Leftovers (Storage)
Honestly, I can’t remember ever finding a leftover Hugo in my fridge—these tend to disappear almost as fast as you can make them! But if you do have any dregs (unlikely), just cover with cling film and pop in the fridge for a couple of hours; it’ll lose a bit of fizz, but it’s still decent with a fresh splash of soda.
How I Serve It Up (But You’ll Find Your Own Way)
Best ice-cold, poured into whatever glass you fancy. If I’m feeling extra, I’ll float a thin slice of cucumber on top—it looks posh, even if you completely forgot to clean the outside of the glass (don’t tell my mother-in-law!). Occasionally I’ll serve it with cheesy breadsticks on the side, which absolutely isn’t traditional but always gets eaten first. Oh, and these nibbles from Olive Magazine go down a treat if you’re feeling snacky.
What I’ve Messed Up Before (Pro Tips)
- Rushing the ice bit makes it watery fast—learned my lesson after one too many sad, lukewarm drinks.
- One time, in a hurry, I dumped the prosecco in after the soda—ended up foaming like a volcano. Not cute.
- Actually, I find it works better if you wait and add mint last, so the fizz doesn’t flatten out—contrary to what my friend insists.
Real Questions I’ve Gotten (FAQ)
- Is Hugo Spritz really Italian? Yep, it’s originally from Tyrol in northern Italy! Although, I think my cousin in Brighton makes it more often than anyone in Bolzano. Go figure.
- Can I make a big pitcher for a crowd? Totally, and I recommend it. Just multiply everything by four or five, and pour over glasses with ice. Just don’t add ice to the pitcher (unless you like it super watered down—I don’t).
- What if I can’t find elderflower syrup? I order mine off Liquor.com sometimes, but you can use St-Germain or even a splash of elderflower liqueur if you’re feeling flush.
- Do you need to use prosecco, or…? Not at all. Any decent sparkling wine will do. Actually, once I tried a dry cider—wouldn’t recommend that, by the way!
- How far ahead can I make this? Not very—the fizz goes quick. I usually prep the garnishes ahead, then pour at the last minute.
Seriously, if you haven’t tried a Hugo Spritz yet, give it a go when the next heatwave rolls through or anytime you want that breezy summer feeling. It’s one of those recipes that’s more fun than fussy. And who knows, it might even become one of your new traditions, too! Cheers (or as my aunt says, “Salute!”).
Ingredients
- 5 oz Prosecco, chilled
- 2 oz elderflower liqueur (such as St-Germain)
- 2 oz soda water (club soda), chilled
- 1/2 lime, sliced
- 6-8 fresh mint leaves
- Ice cubes
- Extra mint sprig, for garnish
- Lime wheel, for garnish
Instructions
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1Fill large wine glasses with plenty of ice cubes.
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2Add fresh mint leaves and lime slices to each glass. Gently muddle them to release aroma.
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3Pour 2 oz elderflower liqueur into each glass over the ice.
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4Top each glass with 2.5 oz Prosecco and 1 oz soda water.
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5Give a gentle stir to combine. Garnish with a mint sprig and a lime wheel. Serve immediately.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
160 caloriescal
Protein:
0 gg
Fat:
0 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
18 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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