Summer Cocktail Makeover: Frozen Hugo Spritz

Warm evenings call for something icy, floral, and just a little bit indulgent, which is probably why my go to cocktail is an Aperol spritz. But I wanted to try something new to me, and a friend recommended a Hugo spritz. But the minute I tried it I knew it would make a delicious frozen cocktail as well — which is exactly why I gave the classic Hugo Spritz a frozen summer makeover.

Traditionally made with elderflower liqueur, prosecco, mint, and sparkling water, the Hugo is already one of the most refreshing cocktails around. But blended with ice? It becomes the ultimate porch-sipping, sunset-watching, heatwave survival drink.

This frozen version keeps the light botanical flavor that makes the original so beloved while turning it into a slushy cocktail that feels elegant but playful. Fresh mint brightens every sip, lime adds a little zing, and the bubbly keeps it crisp instead of overly sweet. Think grown-up snow cone with garden-party energy.

Whether you’re hosting brunch, lounging on the patio, or simply trying to survive Midwest humidity, this Frozen Hugo Spritz deserves a spot in your summer rotation. Light, sparkling, and endlessly sippable — summer in a glass.

Frozen Hugo Spritz

Ingredients

  • 1½ cups ice (I skip the traditional sparkling water because of the ice)

  • 3 ounces prosecco (I personally prefer champagne, and it works great)

  • 1½ ounces elderflower liqueur

  • Juice of ½ lime

  • 6–8 fresh mint leaves

  • Lime slices and extra mint for garnish (optional)

Instructions

  1. Add ice, prosecco, elderflower liqueur, lime juice, and mint leaves to a blender.

  2. Blend until smooth and slushy.

  3. Pour into chilled wine glasses or coupe glasses.

  4. Garnish with fresh mint and lime slices (optional).

  5. Serve immediately while frosty and sparkling.

Light, floral, and ice-cold, this Frozen Hugo Spritz is the kind of cocktail that turns an ordinary summer evening into something worth lingering over.