Many of you will be familiar with the popular Italian aperitif Aperol Spritz, however, there is a new cocktail contender in Italy that has slowly been taking over the spotlight, one you may not have heard of before: the Hugo Spritz.
What is a Hugo Spritz cocktail?
Pronounced oo-go in Italian, the Hugo Spritz is a refreshing and light elderflower and Prosecco-based cocktail that is perfect for enjoying on a lakeside promenade overlooking the shore of Lake Garda, Italy or while dining al fresco on a day trip to a picturesque town in northern Italy.
The drink’s sweet elderflower syrup makes a welcome change from a punchy Aperol Spritz and is delightful to sip on after a full day of pottering about the cobbled streets of local towns and villages.
“The basic idea of the Hugo is similar to that of the Aperol Spritz, but it loses the bitters and adds a syrup,” says Nosey Chef blogger, Nigel.
“I first came across the Hugo in the bar of Hotel Bes in Claviere in Piedmonte, northern Italy. I ordered an Aperol Spritz from the barman. Knowing I liked to explore food and drink, he suggested I try the Hugo. He said of the drink, ‘Nobody drinks Aperol Spritz anymore. It’s all about the Hugo’.”
Riegl Palate blogger Nicole details the first time she tried the Hugo Spritz while on holiday in Italy. “I first tried it at the Minerva Roof Garden atop the Grand Hotel De La Minerve in Rome overlooking the Pantheon. It was the most perfect ending to a fabulous vacation.
“It’s easy to make and perfectly refreshing. Good any time of year, but particularly appealing when it’s warm outside. And, for me, a reminder of that amazing rooftop view of Rome.”
Who created the Hugo Spritz cocktail?
The cocktail was created in 2005 by an Italian barman called Roland Gruber in Naturno as an alternative to the Spritz. In the original recipe, Gruber used lemon balm syrup but soon switched it out for elderflower instead. The name ‘Otto’ was also originally chosen for Roland’s creation; however, he eventually changed its name to ‘Hugo’ as it sounded better.
Gruber’s concoction quickly spread beyond the borders of its birthplace in South Tyrol and the surrounding Italian Dolomites. “By the time Der Spiegel had written about it in 2012, the Hugo was available all over the Alps and was migrating northward,” says Nigel. “The drink was also available in pre-mixed bottles, which has led Gruber to imagine if it might have been worth patenting the recipe…”
Fast forward to today, this crowd-pleasing cocktail can be found all over Italy, particularly around Lake Garda including Riva del Garda, Desenzano del Garda and Gardone Riviera. With the cocktail’s growing popularity outside of Italy, don’t be surprised if you see it listed on a cocktail menu here in the UK or other European countries.
Hugo Spritz cocktail recipe
The main ingredient used in the Hugo Spritz cocktail is an elderflower liqueur. Elderberry (or Sambuco Nero in Italian) is the plant from whose flowers (elderflowers) are transformed into Sciroppo di Sambuco, a syrupy-sweet cordial that is the key ingredient to an authentic Italian Hugo Spritz. Some variations of the cocktail also include a dash of gin, with some even substituting the elderflower cordial altogether with an elderflower-flavoured gin.
Looking to make your own Hugo Spritz cocktail at home? Here’s our recipe for making the perfect Hugo cocktail every time:
Ingredients
1 part elderflower liqueur
3 parts Prosecco
1 part soda water or sparkling water
Ice cubes
Mint leaves and lemon slice to garnish
Method
Take the leaves and slap them together in your hands to release the mint flavour. Place the leaves in a large wine glass with ice and add the elderflower liqueur. Mix together and then pour in the Prosecco. Top up with soda water and then garnish with a slice of lemon.
Bellissimo!