The retro cocktail that’s making a comeback… it has half the calories and a fraction of the sugar of a margarita

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. 

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 Vowery & 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.’ 

A lighter, brighter option

The Hugo Spritz may have been formalized by bartender Roland Gruber in the early 2000s, but its roots stretch back much further.

In the Italian Alps, where it was first served, families have long made their own flower-infused elixirs and mixed them with wine, a tradition that paved the way for the cocktail.

Gruber’s recipe originally called for Italian lemon balm, but after St-Germain introduced its elderflower liqueur in 2007, bartenders found a shortcut that delivered a similar flavor, and the Hugo Spritz as we know it took off.

Historically, elderflower was used in traditional medicine for its purported health benefits, such as supporting the immune system and having high antioxidant content.

Those botanical benefits should not be overstated, though, according to Menning.

‘Once elderflower is turned into a liqueur, the amount of actual elderflower extract is very small, and with alcohol processing no real health benefits remain,’ she said. ‘Adding alcohol and sugar both work against any wellness factors.’ 

Most of the calories and sugar in a cocktail don’t come from the alcohol itself, but from what’s mixed in. 

Liqueurs, syrups, fruit juices, and sugary tonics are the real culprits, and they can easily be swapped for plain soda water, diet tonic or sparkling water.

‘Use fresh citrus or muddled fruit to add sweetness without the added sugar,’ Menning said. 

How does it stack up against other drinks?

Menning said the Hugo Spritz has a leg up when it comes to the drink’s nutrition facts.

A margarita runs about 248 calories, an espresso martini 225 and a piña colada a staggering 320.

By comparison, the Hugo sits at about 150.

The Hugo Spritz also generally contains less sugar than many sweet cocktails, but the amount varies widely depending on the recipe.

A six-ounce Hugo Spritz contains approximately 150 calories, 12 grams of sugar, and 13 grams of carbohydrates, compared to an Aperol Spritz’s 180 calories, 16 grams of sugar, and 16 grams of carbs.

The difference, Menning noted, becomes even more striking when compared to margaritas, which can pack anywhere from 275 to 575 calories and up to 55 grams of sugar, or mojitos at 220 calories and 23 grams of sugar. 

A mimosa comes closest to the Hugo’s numbers at 150 calories and 10 grams of sugar, but for those seeking a lighter, less sugary alternative to the summer spritz staple, the Hugo clearly holds an edge. 

The key variable is the bartender’s pour: more liqueur means more sugar.

Why is it suddenly so popular?

So why the Hugo, and why now? The answer lies in a shift in how Americans are drinking.

‘The Hugo Spritz has definitely seen an uptick this year,’ Juan Carlos Santana, Director of Beverages at Noble33, told the Daily Mail. 

‘Sales are up about 14 percent compared to last summer and it’s been one of the cocktails we’ve seen guests gravitate toward the most during the warmer months.’

We’ve definitely noticed guests being more intentional with how they eat and drink,’ Santana added. 

‘Whether that’s because of wellness trends, the rise of GLP-1s or simply people are being more conscious of consumption, there’s been a bit of a shift toward more concerted moderation.’ 

The Hugo delivers exactly that: lower alcohol, less sugar and a delicate floral flavor that doesn’t overwhelm the palate. It’s the kind of drink you can sip all afternoon without feeling weighed down – or worse, hungover by dinner.

The drink is also undeniably photogenic – that pale green hue, the lemon wheel, the vivid mint – making it a natural fit for Instagram and TikTok.

Bartenders also love it. It’s simple to make, requires minimal ingredients and appeals to customers looking for something new without being intimidating.

Ned Duggan, chief marketing officer at Bermuda-based Bacardi, told the Financial Times that the Hugo Spritz took off in the US because of the uptick in Americans traveling to Europe after the Covid pandemic.

‘European travel picked up and this is a cocktail that people discovered,’ Duggan said. ‘They were talking about it on social media or bringing it back and talking to their friends.’

And with summer travel in full swing, the Hugo’s Alpine origins and breezy aesthetic tap into a broader desire for European escapism.