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Hugo Spritz

Name: Hugo Spritz
Total time: 3 min
Yield: 1
Ingredients: 90 ml well-chilled prosecco; 30 ml elderflower liqueur or syrup; 30 ml soda water; Half a lime and a few mint leaves; Large ice cubes

A twist on Aperol Spritz

Prep time: 3 mins

The alternative to the Aperol Spritz for anyone who does not get on with bitterness. Floral instead of bitter, and with mint and lime in it that make it considerably more refreshing than the original.

Ingredients

90 ml well-chilled prosecco
30 ml elderflower liqueur or syrup
30 ml soda water
Half a lime and a few mint leaves
Large ice cubes

Preparation

Clap the mint between your hands and drop it into the bottom of a copa glass. Do not muddle it: the idea is only to wake up the aroma.
Fill the glass to the top with ice and squeeze the half lime over it.
Add the elderflower and stir once so it settles and spreads.
Top with the prosecco down the side of the glass and the soda last. In that order: the prosecco is what needs care and the soda only lengthens.
One turn of the bar spoon, from the bottom up, and no more.

Bartender’s notes

Where does the Hugo come from?

From South Tyrol, in northern Italy, and it is far more recent than it looks: barman Roland Gruber created it in 2005, looking for exactly an alternative to the Aperol Spritz for people who did not want bitterness. The original recipe used lemon balm syrup, not elderflower. The change came later, for a simple reason: elderflower was available everywhere and lemon balm was not.

5.0 from 1 vote

Hugo Spritz

Ingredients

Preparation

Bartender’s notes

Where does the Hugo come from?

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