Elderflower cordial, fresh mint, lime & sparkling water — Alto Adige's aperitivo
Roland Gruber created the Hugo at his bar in Naturns, South Tyrol, in 2005 as a variation on the Aperol Spritz. He replaced Aperol with elderflower syrup and added fresh mint. The drink spread through the Alps, into Austria, Germany, and across northern Italy, eventually becoming the standard aperitivo alternative for non-drinkers.
The authentic Hugo uses Prosecco — for the mocktail, premium sparkling water (Topo Chico, Fever-Tree) gives the best result; a sparkling grape juice gives something closer to the original character. The mint should be a background note, not dominant — if you can taste mint more than elderflower, you've over-muddled.