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hugo spritz

(1 rating)
Kitchen Crew
By Kitchen Crew

In 2005, Italian bartender Roland Gruber had a brilliant idea: Use a sweet floral base to give a refreshing twist to Italy’s famous line-up of spritz cocktails. The creation was named the Hugo Spritz and its popularity grew beyond the South Tyrol province in northern Italy. Today, it is a worldwide sensation. This low-alcohol sparkling cocktail is spectacular for summer!

Blue Ribbon Recipe

The beauty of the Hugo Spritz is in its simplicity and its ability to be the ultimate refreshment for any taste. Where other Italian spritz drinks rely on bitter aperitifs like Aperol or Campari, this recipe opts for sweetened elderflower. It was originally made with elderflower cordial or syrup (both excellent options you can make if you have access to the fresh plant in season). It’s now most often made with elderflower liqueur (St. Germain is the common). To get the most flavor out of your mint leaves, you want to release the herb’s essential oils. Many bartenders do this by slapping the mint in their palms before adding them to the glass. When stirring, you can also smash them a bit more. Alternatively, muddle the mint and liqueur before adding ice.

— The Test Kitchen @kitchencrew
(1 rating)
yield 1 drink(s)
prep time 5 Min
method No-Cook or Other

Ingredients For hugo spritz

  • 1 1/2 oz
    elderflower liqueur or cordial
  • 8 - 10
    fresh mint leaves
  • ice
  • 2 oz
  • 2 oz
    soda water
  • lime wheels, for garnish
  • mint sprigs, for garnish

How To Make hugo spritz

  • 1
    Add the elderflower liqueur or cordial and mint leaves to a large wine glass. Add ice and stir well.
  • 2
    Pour in the prosecco and soda. Stir again. Garnish with lime wheels and sprigs of fresh mint.