Hugo Spritz: A Refreshing Alternative to Aperol

Spritzes date back to the 19th century in the Veneto region, when visitors to the area added a splash of sparkling water to lighten their wine drinks. Today there are dozens of variations of spritz cocktails in Italy made with liqueurs including Aperol, Campari and even limoncello. 

The Hugo Spritz — a relative newcomer, created in 2005 — is an aromatic and refreshingly floral riff on the classic spritz. It was conceived in South Tyrol in the Alto Adige region in the Alps of Northern Italy by mixologist Roland Gruber, who combined elderflower syrup (or elderflower liqueur) with Prosecco, sparkling water, fresh mint leaves and a slice of lemon or lime. The name “Hugo” has no particular significance, according to Gruber. He just liked the sound of it.

The key ingredient is elderflower syrup, which comes from the elderberry bushes that bloom throughout the Italian Alps in May and June.

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