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Prosecco, elderflower liqueur, mint, soda. The Aperol Spritz's less-bitter, more-floral cousin from the South Tyrol.
Typical way it's made: 3 oz prosecco, 1 oz St-Germain, 1 oz sparkling water, mint sprig
Roland Gruber invented it in 2005 at his bar San Zeno in Naturns, South Tyrol, as an alternative to the Aperol Spritz everyone kept ordering. His first version used lemon balm syrup; elderflower took over as the drink spread across the Alps into Austria and Germany. It grew from a village bar order into the spritz family's floral second act.
Did you know
Gruber first thought of calling the drink Otto before settling on Hugo. His original recipe called for lemon balm syrup; the elderflower now considered essential was a later substitution, made because the syrup was easier to find.
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