The Hugo Spritz Is Suddenly Everywhere. Here's How to Actually Make One Right.

Then I made one myself. Badly, the first time — way too much elderflower, not nearly enough soda water, and I forgot the mint entirely. Still good. Made it again two days later, got the ratios right, and now I sort of get why this thing has taken over every patio and rooftop bar from Brooklyn to Berlin this summer.

If you've been seeing this drink pop up on your feed and have no idea what's actually in it, or you've tried one at a bar and want to recreate it at home without guessing, this is everything you need.

Okay, But What Actually Is a Hugo Spritz

At its core, a Hugo spritz is a mix of prosecco, elderflower liqueur (or elderflower syrup if you're keeping it lighter), soda water, fresh mint, and usually a squeeze of lime. That's it. No bitters, no complicated syrup you have to make from scratch, no obscure ingredient you'll only use once and then forget about in the back of your fridge.

It's pale, almost champagne-colored, with flecks of mint floating on top, and it tastes floral and a little sweet without being syrupy — which, if you've ever found Aperol a bit too bitter or a bit too orange-soda-adjacent, might be exactly the shift you didn't know you were looking for.

The drink actually isn't new at all, which surprised me when I looked into it. It's been a staple in parts of Austria and northern Italy for close to two decades, usually credited to a bartender in South Tyrol who wanted something lighter than the classic Italian spritz options. It just never really crossed over into mainstream American and UK drink culture the way Aperol did — until this summer, when it apparently decided it was done waiting.

Why This Specific Drink, Right Now

Here's the thing about drink trends — they rarely happen because one thing changed. Usually it's three or four smaller things lining up at once, and this year they lined up hard for the Hugo spritz.

Elderflower itself has quietly been building momentum for a couple of years now, mostly through skincare and wellness content, of all places. Elderflower-infused everything showed up in serums and teas long before anyone put it in a wine glass, so there was already a base level of familiarity with the flavor and the "delicate, floral, a little medicinal in a good way" vibe attached to it.

Then there's the Aperol fatigue factor, which is a real thing even if it sounds made up. Aperol spritz had such a long, dominant run as the summer drink that bartenders and home mixologists alike were clearly ready for something new to hand people, and the Hugo slid into that gap almost too perfectly — similar low-effort, low-alcohol, bubbly format, different flavor profile entirely.

And then, honestly, it just photographs well. That pale golden color with mint leaves floating on top does something on camera that a bright orange Aperol spritz, for all its charm, doesn't quite do. Whether that's shallow or not, it matters more to how fast a drink trend spreads than most people want to admit.

What You Actually Need to Make One

You don't need a home bar setup for this. Here's the full list:

• Prosecco (a dry or extra-dry one works best — save the sweeter proseccos for something else)
• Elderflower liqueur, most commonly St-Germain, or elderflower syrup/cordial if you want a non-alcoholic-leaning version with less booze overall
• Sparkling water or soda water
• Fresh mint, a handful of leaves or a small sprig
• Fresh lime, just a wedge or two

That's genuinely the whole ingredient list. If your grocery store has a halfway decent wine and spirits section, you already have access to everything except maybe the elderflower liqueur, which is worth a specific trip if your regular store doesn't carry it.

The Actual Recipe (With the Ratios That Work)

The ratio I landed on after a few rounds of trial and error, and the one that seems to match what most bars are actually pouring: 3 parts prosecco, 2 parts soda water, 1 part elderflower liqueur.

The Mistakes That Ruin It (I Made Most of These)

• Too much elderflower liqueur. It's easy to think "more must be better," but elderflower liqueur is sweeter and more concentrated than people expect, and going overboard turns a light, floral drink into something cloying.
• Using cheap prosecco. A rock-bottom five-dollar prosecco tends to taste flat and sour once diluted. Spend a little more — somewhere in the ten to fifteen dollar range is the sweet spot.
• Skipping the mint, or adding too much. A few leaves add a genuine aromatic lift. A whole sprig turns it grassy and hard to drink.
• Making it too far ahead of time. This isn't a batch cocktail you mix in a pitcher. The carbonation is the whole appeal. Make it fresh, every time.
• Forgetting the lime. The acidity from the lime cuts through the sweetness of the elderflower. Skip it and the drink becomes flat and one-note.

Hugo Spritz vs. Aperol Spritz: Which One Should You Actually Make

They're genuinely different enough that they fill different moods. The Aperol spritz is bitter-forward, bright orange, and assertive — perfect for pairing with salty snacks. The Hugo spritz is softer, more floral, and easier to drink multiple of without your palate getting tired. It leans more toward a lazy afternoon in the garden.

If you're hosting, having a bottle of Aperol and a bottle of elderflower liqueur on hand lets you offer either one depending on what someone's in the mood for.

A Few Variations Worth Trying

• Frosé-adjacent Hugo. Swap the soda water for a splash of frozen, blended rosé for a slushy, dessert-leaning version.
• Herb swap. Basil or even thyme instead of mint gives a savory-leaning aromatic note that pairs beautifully with elderflower.
• Cucumber add-in. A couple of thin cucumber slices dropped in alongside the mint add a cooling, refreshing edge.
• Non-alcoholic version. Swap the prosecco for a non-alcoholic sparkling wine and use elderflower cordial instead of the liqueur.

Where to Actually Buy the Ingredients (Without Overpaying)

St-Germain is the most recognizable brand, but it's also the priciest. Look for mid-tier or store-brand elderflower liqueurs — they offer excellent flavor at a fraction of the cost. For prosecco, stick to the - range for the best value.

Frequently Asked Questions

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Having actually made a handful of them now, ratios dialed in, mint bruised properly, I get why it's sticking around this long already. It's an easy drink to make well, hard to make badly if you follow a real recipe instead of eyeballing it, and it genuinely tastes like summer in a way that's hard to fake.