Hugo Spritz
Floral and sparkling, with elderflower, dry prosecco and a fresh lift of mint and lime.
Ingredients
- Elderflower liqueure.g. St-Germain45 ml
- Prosecco, cold and dry120 ml
- Mint, lightly muddled8 leaves
- Soda water30 ml
- Lime, to garnish (optional)1 wheel
Method
- Put the mint leaves in a large wine glass with the elderflower liqueur and muddle gently to release the aromas.
- Fill the glass with ice cubes.
- Pour in the cold prosecco slowly, so the fizz holds.
- Top with soda water and stir very briefly.
- Garnish with a lime wheel and serve at once, while it is cold and sparkling.
Credit Roland Gruber
About this drink
The Hugo Spritz was born in South Tyrol, right on the border with the Veneto, where prosecco comes from, and the original version actually used lemon balm syrup rather than elderflower liqueur. Today elderflower is the standard, and the drink has grown into the light, floral counterpart to the more bitter Aperol Spritz. The key is a dry prosecco that keeps the elderflower's sweetness in check.
Questions and answers
What is a Hugo Spritz?
The Aperol Spritz's floral sister: elderflower liqueur and mint in place of the bitter orange aperitif, topped with prosecco and soda water for a light, summery drink.
Can you use a herb other than mint in a Hugo Spritz?
Basil or lemon balm also work well, giving a slightly different but related herbal note to the floral base.
