For years, the Aperol Spritz was the summer drink. Then the Hugo came along — pale gold, fizzy, full of mint and smelling of elderflower. It was pitched online as the ‘new Aperol Spritz,’ and it’s been on summer menus everywhere since.
Where It Came From
The Hugo is a young drink. In 2005, Roland Gruber, a bartender in Naturns (Naturno in Italian), a town in South Tyrol in the Italian Alps, created it as a local alternative to the spritz. Sources say he first called it ‘Otto’ before settling on Hugo.
His original version used lemon balm syrup. Elderflower syrup, which is common in Alpine kitchens, soon replaced it because it was easier to find and more popular. The drink spread quickly through South Tyrol, Austria, Germany and Switzerland, and has been a summer favorite there for well over a decade.
Where and When It Went Viral
The Hugo became a US trend around summer 2023. On TikTok and Instagram, creators called it the ‘drink of the summer’ and the ‘new Aperol Spritz.’ Food and lifestyle media picked it up, and bars added it to their menus. The trend continued into 2024.
It became popular for good reasons. It’s lighter and less bitter than the Aperol Spritz, it looks great, and it’s easy to make at home.
What’s Different About the US Version
In northern Italy, a Hugo is made with elderflower syrup, which has no alcohol. In the US, most bars use St-Germain, an elderflower liqueur. The liqueur is a little stronger and slightly more complex; the syrup tastes brighter and more floral. Both are fine. This recipe gives you both options.
Why Some Hugos Fall Flat
- Too much elderflower. Elderflower is strong and sweet. More than an ounce of liqueur makes the drink perfumy.
- Crushed mint. Light pressing releases aroma; crushing makes it bitter.
- Warm Prosecco. Warm sparkling wine loses its bubbles quickly and makes the drink flat.
- Not enough ice. Fill the glass with ice so the drink stays cold and fizzy.
The Key Technique: Build in the Glass
The Hugo is built directly in the glass. Press the mint, add the elderflower and a squeeze of lime, fill with ice, then add Prosecco and soda. A single lift with a spoon mixes it without losing bubbles.
For a Party
Make a pitcher by pressing mint in the bottom, adding elderflower and lime, then adding cold Prosecco and soda just before serving. Don’t add sparkling ingredients ahead of time. Keep extra mint around for garnish.
The Mocktail: Hugo Zero
Many people in South Tyrol drink the Hugo without alcohol, because elderflower syrup provides most of the flavor. Use a non-alcoholic sparkling wine, or mix soda with a splash of white grape juice and verjus. It tastes very close to the real thing.
Hugo vs. Aperol Spritz
The Hugo is often called the ‘new Aperol Spritz,’ but they taste very different:
- Aperol Spritz: Bright orange, bitter-sweet, with orange and rhubarb flavors from Aperol. It’s an aperitivo meant to stimulate the appetite.
- Hugo Spritz: Pale gold, floral and fresh, with elderflower, mint and lime. It’s lighter and less bitter, and it tastes more like a garden than a bitter aperitivo.
People who find the Aperol Spritz too bitter often prefer the Hugo. People who find the Hugo too sweet or floral may prefer the Aperol.
Choosing Elderflower
St-Germain is the best-known elderflower liqueur. It’s sweet, floral and a little fruity. Other liqueurs, like Fiorente or Drillaud, are cheaper and work fine.
For a syrup, look for elderflower cordial. Belvoir and IKEA’s elderflower syrup are widely available. Monin makes one too. Cordials vary in sweetness, so start with half an ounce and taste.
Enjoy responsibly — must be 21+.
