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Spritz family2005

Hugo Spritz（ユーゴ・スプリッツ）

Hugo Spritz served in a wine glass glass
ユーゴ・スプリッツ · 2005Wine glass · Built

South Tyrol's answer to Aperol — elderflower, prosecco, mint, and an alpine evening.

Recipe →

01Recipe

Recommended recipe

House spec — an editorial spec drawing on the sourced versions below.

Ingredients and measures
IngredientMeasure
Prosecco90 ml
Elderflower cordial30 ml
Soda water30 ml
Mint leaves4

Total volume (pre-dilution)

  1. 01

    Fill a wine glass with ice and tuck in mint leaves.

  2. 02

    Add elderflower cordial, then prosecco, then soda.

  3. 03

    Stir once gently. Garnish.

Garnish — Mint sprig · lime wheel

02Taste profile

Sweetness
60Strong
Sourness*
0Faint
Bitterness
18Faint
Fruitiness
65Strong
Herbal*
34Light
Alcohol
18Faint
Crisp
40Moderate

Independent editorial scores, 0–100. *Estimated from the ingredient list — a profile sketch, not a verdict.

03History

Naturno, South Tyrol, 2005. Bartender Roland Gruber's recipe — prosecco, elderflower syrup, mint, soda — spread across the Dolomites as an aperitivo alternative, then jumped the Alps into Germany and Austria.

It's the youngest drink in this collection with a fully documented birth: name, inventor, town, year, all undisputed — a rarity in cocktail history.

The Hugo splits neatly with the Aperol: same architecture (sparkling wine + bitter-ish liqueur + soda), but where Aperol is bitter-orange, Hugo is floral-green.

Sources — Difford's Guide · PUNCH · La Cucina Italiana

04Recipe versions

Each version is shown exactly as recorded in its source — unverified claims are flagged.

Total volume (pre-dilution)
  • Roland Gruber's original

    Roland Gruber's original

    Roland Gruber · 2005 · Person · unverified

    • Prosecco90 ml
    • elderflower syrup30 ml
    • soda30 ml

    Build over ice.

Pick 2 versions to compare — up to 3 on a wider screen

05Variations

06The map

Spirits

SpiritProseccoBrandNino FrancoBrandLa Marca
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