Hugo Spritz Recipe: A Light, Floral Classic

The most reliable Hugo spritz recipe uses 120 ml chilled prosecco, 30 ml elderflower liqueur, and 60 ml chilled soda water, served over plenty of ice with fresh mint and lime. This 4:1:2 ratio produces a light, floral drink that is refreshing rather than syrupy, and it fits a standard 300–400 ml wine glass without overflowing.

For the best balance in 2026, use a dry or extra-dry prosecco, a moderately sweet elderflower liqueur, and unflavored soda water. Add the sparkling ingredients only shortly before serving; the mint, lime, ice, and carbonation are the details that determine whether each serving tastes crisp or diluted.

The classic Hugo spritz ratio

A Hugo spritz is a low-complexity sparkling cocktail built around prosecco, elderflower, soda, mint, and lime. The exact historical recipe varies, but the ratio below is a practical home-serving formula that is easy to scale and repeat:

The measurements are intentionally more precise than the common “a splash” approach. A 30 ml pour of elderflower liqueur gives a noticeable floral character, while increasing it to 45 ml makes the drink substantially sweeter and can cover the prosecco’s fruit and acidity.

What you need

• 120 ml dry or extra-dry prosecco, well chilled
• 30 ml elderflower liqueur
• 60 ml chilled soda water
• 8 to 12 fresh mint leaves, plus a small sprig for garnish
• Two lime wedges, or about 15 ml freshly squeezed lime juice
• 150 to 200 g of solid ice
• One large wine glass, goblet, or highball glass with a capacity of 300 to 400 ml

Use soda water rather than sweetened lemon-lime soda if you want the classic light profile. Sweetened mixers can work, but they change the drink from a crisp spritz into a noticeably sweeter, less wine-forward cocktail.

How to make one Hugo spritz

1. Chill the ingredients and glass

Chill the prosecco, elderflower liqueur, and soda water before mixing. A serving temperature of approximately 4–8°C keeps the drink lively while limiting the amount of ice melt needed. If there is time, place the empty glass in the refrigerator for 10–15 minutes; otherwise, fill it with ice for a minute and discard the meltwater.

2. Prepare the mint gently

Place the mint leaves in the glass and press them once or twice with the back of a bar spoon. Do not crush them aggressively. Light pressure releases aromatic oils, whereas hard muddling can extract bitter, grassy flavors and leave small leaf fragments throughout the drink.

3. Add lime and elderflower liqueur

Squeeze two lime wedges into the glass, then drop in one or both wedges. Add 30 ml of elderflower liqueur. Adding these concentrated ingredients before the sparkling wine helps distribute their flavor without stirring the prosecco repeatedly.

4. Fill with ice

Add 150–200 g of large, hard ice cubes, filling the glass to roughly three-quarters full. Large cubes are preferable to crushed ice because they expose less surface area and melt more slowly. Ice that is already wet or partially melted will dilute the drink before the prosecco is added.

5. Pour the prosecco slowly

Add 120 ml of prosecco down the inside wall of the glass. Pouring slowly reduces foaming and preserves more carbonation. Pause if the foam rises toward the rim; after it settles, continue pouring.

6. Top with soda and stir once

Add 60 ml of soda water, then stir once from the bottom upward with a bar spoon. One gentle stir combines the elderflower and lime without driving out excessive carbonation. Finish with a mint sprig and a lime wedge, and serve immediately.

A worked example for consistent four-serving batches

For four Hugo spritzes, measure 480 ml of prosecco, 120 ml of elderflower liqueur, and 240 ml of soda water. The finished liquid volume is 840 ml before accounting for ice and garnish, so divide it into four glasses containing approximately 210 ml of liquid each. With 150–200 g of ice per glass, a 300–400 ml glass leaves enough headspace for bubbles and garnish.

Do not combine the full four-serving batch hours in advance. Instead, measure 120 ml of elderflower liqueur into a sealed bottle or jug, prepare the lime, and chill the prosecco and soda. At serving time, distribute 30 ml of the liqueur mixture into each glass, add mint and ice, then pour 120 ml of prosecco and 60 ml of soda into each glass.

If you need to pre-mix the alcoholic portion, combine only the prosecco and elderflower liqueur immediately before guests arrive and keep the mixture refrigerated. Add soda, ice, mint, and lime separately. A sealed bottle of prosecco loses carbonation quickly once opened, so make-ahead quality depends more on protecting the bubbles than on the liqueur mixture.

How to adjust sweetness without losing balance

The first adjustment should be the elderflower liqueur, not the soda. If the drink tastes too sweet, reduce the liqueur from 30 ml to 20–25 ml and keep the 60 ml soda measure. If it tastes too dry, increase the liqueur to 35 ml or use a sweeter style of sparkling wine, but avoid adding large amounts of syrup.

Wine sweetness terms can be confusing: “extra-dry” prosecco is generally sweeter than “brut,” despite the name. If you are choosing by label, a brut prosecco is usually the safer starting point when using a full 30 ml measure of elderflower liqueur.

Glassware, ice, and garnish details that matter

A large wine glass is the most forgiving choice because its bowl accommodates 150–200 g of ice, allows space for the mint, and gives the drink enough surface area for its floral aroma. A 300 ml glass works for the standard recipe, but a 400 ml glass is easier to use when adding a large garnish or generous ice.

A narrow flute is less suitable. It preserves bubbles well but does not hold enough ice or garnish, and the narrow opening makes it difficult to stir the elderflower and lime evenly. A highball glass between 300 and 400 ml is a practical alternative if you prefer a taller, less aromatic presentation.

Use clean, odor-free ice. Ice stored beside strongly scented frozen food can transfer unwanted aromas. Large cubes are best for a slow drink, while standard cubes are suitable when the spritz will be consumed within 10–15 minutes. Crushed ice produces faster chilling but usually requires reducing the soda to about 45–50 ml to compensate for faster dilution.

For the mint garnish, choose undamaged leaves with a fresh scent. Slap a mint sprig once between your palms before placing it on the drink; this releases aroma without pulverizing the leaves. Cut lime wedges shortly before serving, since exposed lime loses fragrance and dries at the edges.

Common mistakes and how to correct them

• Using too much elderflower liqueur: A 60 ml pour can make one serving cloying. Measure 30 ml until you know how sweet your chosen brand tastes.
• Adding warm soda: Warm soda foams more and contributes less refreshing lift. Refrigerate it before opening.
• Stirring too hard: Vigorous stirring releases carbonation. Use one slow bottom-to-top movement.
• Using too little ice: A few cubes melt rapidly and leave the cocktail warm. Fill the glass generously with solid ice.
• Over-muddling mint: Aggressive muddling can create bitterness and an unattractive green sediment. Press lightly instead.
• Preparing it too early: A fully assembled Hugo spritz becomes flatter and more diluted. Prepare components ahead, but assemble close to serving.
• Adding lime without tasting: Very acidic limes can dominate a delicate elderflower profile. Start with two wedges, then add more only if needed.

Make-ahead and serving plan

For a gathering, refrigerate the prosecco and soda for at least several hours, chill the elderflower liqueur, wash and dry the mint, and cut the lime no more than a few hours ahead. Store the mint loosely wrapped in a barely damp paper towel in the refrigerator; excessive moisture can darken the leaves.

Set out a measuring jigger or small measuring cup so every glass receives the same 30 ml of liqueur. A bottle of soda should remain cold until the last possible moment. Open one bottle of prosecco at a time rather than opening several bottles early, especially if guests will be served over more than 20–30 minutes.

For a self-serve station, pre-portion the elderflower liqueur into glasses, but do not add prosecco or soda until guests are ready. Keep the ice in an insulated container with a scoop, and provide a short spoon for a single gentle stir. This arrangement is faster and more consistent than leaving a premixed pitcher at room temperature.

Frequently Asked Questions

What is the correct prosecco-to-elderflower-to-soda ratio for a Hugo spritz?

Use 120 ml prosecco, 30 ml elderflower liqueur, and 60 ml soda water for one serving. That is a 4:1:2 ratio by volume. It gives the prosecco enough space to remain the main flavor while keeping the drink floral and refreshing.

Can I make a Hugo spritz without elderflower liqueur?

Yes, but the result will be less concentrated and may need a little sweetness. Replace the 30 ml elderflower liqueur with approximately 30 ml elderflower cordial or syrup, then taste before adding any additional sugar. Cordial is often sweeter than liqueur, so begin with 20–25 ml if the bottle is strongly sweetened.

Should a Hugo spritz use brut or extra-dry prosecco?

Both can work. Brut prosecco is usually drier and is a good choice with the full 30 ml of elderflower liqueur, while extra-dry prosecco creates a rounder, sweeter drink. If using extra-dry prosecco, reduce the liqueur to 25 ml if you prefer a crisp finish.

Can I prepare a Hugo spritz in a pitcher?

You can prepare the noncarbonated components in advance, but add prosecco and soda just before serving. For four drinks, combine 120 ml elderflower liqueur with the lime and keep it chilled; then add 480 ml prosecco and 240 ml soda immediately before pouring. A pitcher should be stirred once, gently, and served over fresh ice rather than filled with ice for storage.

Why does my Hugo spritz taste watery?

The usual causes are insufficiently cold ingredients, too little or partially melted ice, excessive soda, or a drink that sat for too long. Use 150–200 g of solid ice, keep the prosecco and soda cold, and maintain the 120:30:60 ml ratio. If using crushed ice, serve promptly and reduce the soda slightly.

How long does an opened bottle of prosecco stay suitable for Hugo spritzes?

It is best used soon after opening, while its carbonation is strong. A sparkling-wine stopper and refrigeration can help preserve it for roughly one day, but the drink may be flatter than one made with a freshly opened bottle. Do not leave an opened bottle at room temperature between servings.