Hugo Spritz (St-Germain Elderflower Spritz with Mint)

This Hugo Spritz is a floral twist on classic Italian spritz cocktails. Made with St-Germain elderflower liqueur, mint leaves, sparkling prosecco wine, and soda water, this drink is full of brightness and effervesce. It takes just a few minutes to make and makes an easy batched cocktail for serving a crowd.

I’m a big fan of Italian spritzes, so you should also check out my Limoncello Spritz or Martini Royale if you also enjoy this Hugo cocktail recipe. Or, if you’re after more floral cocktails, you might also like my Italicus Spritz, Elderflower Gin and Tonic, or Lemon Elderflower Sour.

What is a Hugo Spritz?

A Hugo Spritz is an elderflower and wine cocktail made with fresh mint and lemon. It hails from South Tryol in Northern Italy near the Italian Alps. The Hugo Spritz was first created by Roland Grubber in 2005 as an alternative to the super popular, Aperol Spritz. Spritz cocktails are usually made with a 3-2-1 recipe: 3 parts prosecco, 2 parts bittersweet liqueur (like Aperol or Campari, or in this recipe elderflower liqueur), and 1 part soda water.

Early versions of the original recipe used lemon balm syrup, but that was replaced by elderflower syrup, and later St. Germain elderflower liqueur. Also, there doesn’t seem to be any reason for the cocktail’s name – the original name was Otto Spritz but later changed to Hugo Spritz. 

In general, spritz cocktails tend be lighter cocktails with lower ABV content, which is great for not getting too dehydrated in hot weather.

I drank many of these cocktails last Summer while I was traveling through northern and central Italy. Most were served as an aperitivo (an Italian aperitif). The one above was enjoyed at a little cafe in Florence – it was a blazing hot summer afternoon and it was a very welcomed refreshing drink. 

Ingredient Notes

Steps 1-2: Add the mint and elderflower liqueur to a large wine glass. You can also use glasses that are specifically made for spritzes and have large wide bowls.

Steps 3-4: Gently muddle the mint and elderflower liqueur together in the bottom of the glass, then add ice cubes.

Steps 5-6: Top with bubbly prosecco and seltzer water. Garnish with a few lemon slices and a sprig of mint, if using.

To make a large batch for a crowd, multiply the amounts of the ingredients by the number of servings you desire. I have full measurements and instructions listed in the recipe card below for making enough for up to 8 cocktails.

To make a batch, muddle the mint and elderflower in the bottom of a large pitcher with a cocktail muddler or wooden spoon. Then, top with the prosecco and soda water. Stir well and serve over ice in cocktail glasses. Don’t add ice to the pitcher as this may dilute the cocktail.

I don’t recommend making the batch in advance of when you need it as the Prosecco and soda water may go flat, but you can prepare the ingredients ahead of time by chilling them in the fridge. This way, when you’re ready to serve, you can quickly assemble the pitcher to ensure that it’s as fresh and bubbly as possible.