The Hugo Cocktail: A German Summer Staple

Hugo cocktail in wine glass with mint and lime

In German-speaking Europe, few drinks capture the laid-back vibe of a sunny terrace quite like the Hugo cocktail. Originally developed in South Tyrol in the early 2000s, the drink quickly migrated north, embedding itself in Germany’s summer and social culture. Today, ordering a Hugo in a German beer garden or outdoor café is as common as ordering a Weißbier or an Aperol Spritz.

How the Hugo Cocktail Became a German Fad

The Hugo’s rise in Germany started around 2010, fueled by the nation’s appetite for light, refreshing spritz drinks. Its mix of elderflower syrup, sparkling wine, soda, lime, and mint seemed perfectly tailored for summer afternoons. Bars and restaurants across Munich, Hamburg, Berlin, and Düsseldorf soon added the “Hugo” to their drinks menus.

By the mid-2010s, bottled Hugo drinks appeared in supermarkets and even at train station kiosks. Major German beverage brands launched ready-to-serve versions, a clear signal that the drink had moved from trendy to mainstream.

Popularity Across Ages and Regions

Initially, the Hugo caught on with women in their 20s and 30s—especially those who preferred something less bitter than the ubiquitous Aperol Spritz. But its light sweetness, lower alcohol, and herbaceous kick brought older generations and mixed groups aboard, blurring the age lines usually seen in German drinking culture.

Southern Germany (Bavaria, Baden-Württemberg): Hugo is nearly as common as classics like Radler or Weißweinschorle.
Urban centers (Berlin, Hamburg, Frankfurt): Seen as a fashionable terrace order, especially during happy hour.
Northern and Eastern areas: Demand is slower but spreading, especially at festivals and outdoor cafés.

German summer traditions see the Hugo making appearances at everything from outdoor brunches to music festivals. According to hospitality surveys, it’s consistently a top seller on warm-weather drinks menus in both cities and tourist-heavy alpine regions.

How the Hugo Is Served in Germany

German Hugo recipes stick to the original’s refreshing character, but bars often dial up the garnish for visual flair. Traditionally, it’s built directly in a large stemmed wine glass—never a highball or flute—to allow room for ice, bubbles, and herbs.

Lots of ice to keep the delicate flavors chilled
Fresh mint sprigs and lime wheels (sometimes lemon)
Aromatic edible flowers or cucumber slices in trendier bars

Classic German Hugo on a summer café table

Despite ready-made bottles everywhere, homemade Hugos are a badge of hospitality. Hosts often let guests top up wine, soda, or syrup to taste. The drink’s mild profile makes it popular for lazy grill nights and evening sunsets.

German Hugo Drink Recipe (Authentic Version)

150 ml dry Prosecco or German sparkling wine (Sekt)
30 ml elderflower syrup (Holunderblütensirup)
60 ml soda water (Sprudel)
2–3 fresh mint sprigs
2 slices fresh lime
Plenty of ice cubes

Fill a large white wine glass with ice cubes.
Add 2–3 mint sprigs and 2 lime slices. Gently press with a bar spoon to release aroma—do not muddle.
Pour in 30 ml elderflower syrup.
Add 150 ml Prosecco and 60 ml soda water.
Stir gently to combine. Top with extra mint or lime if desired. Serve immediately.

German Hugo drink ingredients with mint and lime

Why the Hugo Endures

The Hugo cocktail resonates across Germany for the same reason it first exploded in Austria and South Tyrol: it’s approachable, visually enticing, and makes the elderflower—a local spring favorite—the star. It appeals to varied palates and occupies a sweet spot between classic wine and modern spritz culture, making it the drink of choice whenever the days get long and the evenings light.