Aperol has reigned supreme in Britain’s pubs, restaurants and gardens for the last decade, but change is afoot in the form of a new rival. Like its predecessor, the Hugo was created in Italy; however, made with elderflower liqueur, the cocktail is sweeter than an Aperol Spritz and lower in alcohol.
The Aperol Spritz recipe calls for three parts Prosecco, two parts Aperol, and one part sparkling water, garnished with an orange slice. The Hugo Spritz follows the same template, but swaps Aperol for elderflower liqueur and replaces the orange slice with fresh mint. St-Germain Elderflower Liqueur brings a distinctively floral and herbaceous nose that counterbalances its honeysuckle sweetness, pairing perfectly with the liveliness of Prosecco – especially Tanners Prosecco! Rather than the bittersweet herbal notes of an Aperol, a Hugo Spritz is crisp and sweet with floral notes.
Born of the mountains, the Hugo was invented in 2005 by bartender Roland Gruber in Naturno, an idyllic Tyrolean village at the foothills of the Italian Alps. St-Germain Elderflower Liqueur also originates in these peaks, where for many generations Alpine families have gathered wild mountain flowers to make homemade elixirs to mix with wine - the forebears of both St-Germain and the Hugo Spritz.
The Hugo Spritz has surged in popularity to become a staple on drinks menus all over the world. It was recently named Britain's fastest-growing cocktail, with sales up 196% year-on-year, a viral TikTok trend and Google search interest surpassing the classic Aperol Spritz. Whether or not it’s here to stay, it’s delicious and its ingredients certainly deserve a spot on your drinks trolley.
Hugo Spritz Recipe
Directions (3 parts Tanners Prosecco, 2 parts St-Germain Elderflower Liqueur, 1 part sparkling water)
- Fill your glass with ice cubes
- Add in the mint leaves
- Pour in Tanners Prosecco and a splash of sparkling water into the glass over the ice
- Add in St Germain elderflower liqueur Adjust this measure depending on personal preference
- Gently stir
- Garnish with mint and lime wedges
