How to make a Hugo Spritz cocktail - Drinks

Dec 29, 2023

Aperol, who?

With its gentle herbaceous flavours and delightfully refreshing taste, the Hugo Spritz has toppled Aperol as the drink of summer.

Party-goers have swapped their bright orange glasses for this clear elegant sipper, made from prosecco topped up with St Germain elderflower liqueur, mint and soda water.

“It lacks bitterness and contains a lower alcohol volume, which is in line with the current trend of lighter and delicate beverages. Plus, it looks good in the glass,” says Tempus Two chief winemaker, Jamie Saint.

Like a lot of the tastiest things in life, we have the Italians to thank for this winner.

It was dreamed up in South Tyrol by mixologist Roland Gruber in 2005, who wanted something sweeter than the traditional Aperol spritz.

Instead of strong bitter notes from the amaro, it has a mellower vibe. New to elderflower liqueur? Expect floral and herbal notes balanced with a hint of citrus and just enough bitterness to give it depth.

But Saint has a word of warning.

“Be mindful of measures though so it doesn’t overpower,” he says.

Source: iStock

Related story: Fizz the season: Everything you ever wanted to know about spritz cocktails

“When it comes to any spritz, the basic recipe is 3-2-1: three parts prosecco, two parts liqueur, and one part soda water.”

Spritzes are the perfect summer tipple and it seems the younger generation is catching on. According to research site Glimpse, there’s been a 79 per cent increase in online interest for the Hugo Spritz over the last year. As of June, it was garnering 26,000 searches a month and has had the most traction on TikTok.
And with the rising cost of living, it’s good to know this is a great value cocktail you can DIY.

“Prosecco is brilliantly versatile, both as a drink to have on its own or as the basis of a spritz,” Saint says.

“Recent scan data shows champagne is fizzing, meanwhile, cuvee, blanc de blanc and prosecco are all experiencing growth, with prosecco the standout. Aussie drinkers are moving away from intense French Champagne, experimenting with bottles of bubbly that offer both value and delicacy.”

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