The Hugo Spritz, a cocktail featuring elderflower liqueur, prosecco, soda water, fresh mint, and lime, is dominating summer 2026 as a popular alternative to the Aperol Spritz. This drink is noted for being less bitter, lighter in alcohol, and aesthetically pleasing for social media, reflecting a broader trend towards lighter and more refreshing beverages.
Invented in 2005 by bartender Roland Gruber in South Tyrol, the Hugo Spritz originally used lemon balm syrup. However, due to inconsistent sourcing, elderflower syrup—and later elderflower liqueur like St-Germain—became the signature ingredient. Popularity for the Hugo Spritz has surged, with Waitrose reporting a 364% increase in searches, Sainsbury's seeing a 781% rise in elderflower searches, and Marks & Spencer selling over 1.1 million cans of its ready-to-drink Hugo Spritz a year after its launch, making it their bestselling cocktail can.
Industry experts like Numa Heathcote from Della Vite and Kuleen Khimasia from Black Lines confirm the Hugo Spritz's appeal, attributing its success to its lower ABV and refreshing qualities that cater to a drinking culture seeking sessionable and celebratory aperitivos without heavy alcohol content. The drink is often served over ice, garnished with mint and a lemon or lime wheel, and is suitable as a pre-dinner aperitivo or with brunch and lunch. St-Germain, a French elderflower liqueur launched in 2007 with a 20% ABV, is a popular choice for this cocktail.
