Hugo Spritz
♥
★☆☆☆☆
Ingredients
- 4 oz chilled Prosecco4 oz chilled Prosecco
- 1.5 to 2 oz elderflower liqueur (like St-Germain) or elderflower syrup1.5 to 2 oz elderflower liqueur (like St-Germain) or elderflower syrup
- 1 oz club soda or sparkling water1 oz club soda or sparkling water
- 8 to 10 fresh mint leaves8 to 10 fresh mint leaves
- Ice cubesIce cubes
- Garnish: lime wheel or lemon wheel and mint sprigGarnish: lime wheel or lemon wheel and mint sprig
Instructions
- 1. Place the fresh mint leaves in the bottom of a large wine glass. Gently press or muddle them with a spoon to release the oils, taking care not to shred the leaves into tiny bits.
- 2. Fill the wine glass completely with ice cubes so the drink stays cold and well-chilled.
- 3. Pour in the elderflower liqueur or syrup, followed by the chilled Prosecco and the club soda.
- 4. Stir gently from the bottom up to combine. Garnish with a lime or lemon wheel and an extra sprig of mint.
Invented in 2005 by bartender Roland Gruber in Naturns, South Tyrol, originally with lemon balm syrup; elderflower became the standard.
• Add sparkling water to taste — a longer pour of soda makes the drink less sweet and stretches it out.
• Runs richer on the elderflower than a strict 3-2-1 spritz: 4 oz Prosecco to 1.5–2 oz liqueur. Start at 1.5 oz and adjust up.
• Muddle the mint gently; shredding it turns the drink bitter and leaves flecks in the glass.
• Pour the liqueur before the Prosecco so the syrup doesn't sit on the bottom, and keep the Prosecco cold to preserve the bubbles.