Published: 17:20 BST, 10 August 2026 | Updated: 19:18 BST, 10 August 2026
For anyone watching their weight, an evening cocktail can feel like a splurge they can't afford – packed with sugar and carbs that derail even the best intentions.
And for those who do indulge, finding a drink that delivers a pleasant buzz without the heaviness can be a challenge.
Since 2018, when it was dubbed 'the drink of the summer,' the syrupy bright orange Aperol Spritz has reigned supreme at bars nationwide. But this summer, a not-so-new iteration has usurped the throne.
Enter the Hugo Spritz: a floral medley of elderflower liqueur, prosecco and sparkling water, finished with a lime wheel or a lemon wedge and fresh mint.
With half the calories of another summertime favorite – the margarita – and a fraction of the sugar, it's no surprise the Hugo has taken over social media. And its lower alcohol-by-volume means you can imbibe without falling off your chair.
'The amount of sugar should matter for someone watching their weight,' registered dietitian Dawn Menning told the Daily Mail. 'Added sugar, if consumed in excess, can contribute to weight gain. Calories from any beverage can add up quickly.'
Wellness influencers on TikTok and Instagram are singing the praises of the Hugo Spritz as the lighter, brighter alternative to heavier cocktails.
The Hugo can be enjoyed on its own as a refreshing aperitif, served over ice as a daytime sipper, or dressed up with fresh herbs for an elegant cocktail-hour centerpiece.
The drink that's taking over summer: the Hugo Spritz. Floral, fizzy and easy to sip
While it has yet to reach the ubiquity of the Aperol Spritz, the Hugo is quickly gaining traction. Elderflower liqueur sales are up 40 percent in the US over the last three months, NielsenIQ data shows, as spritz fans abandon Aperol, which dropped four percent in the same period.
Josh Brinson, lead mixologist at Westwood Winery & Estate, a wedding venue in Indiana, told the Daily Mail: 'Frankly, the first time I recall making one was… the Summer of 2025.
'We had a regular [customer] that defaulted to these every time he visited. It was new on my radar at that point, and I think it’s safe to say most would agree.
'Other guests would occasionally see his drink, ask about it, and order it for their next round to try it out.'
The Hugo Spritz may have been formalized by bartender Roland Gruber in the early 2000s, but its roots stretch back much further.