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Culinary Explorer
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Hugo Spritz
Created by
The Alpine aperitivo that swept through Northern Italy's wine bars, this effervescent marriage of dry Prosecco and delicate elderflower arrives fragrant with fresh mint, light as mountain air, and dangerously easy to drink on a warm afternoon.
Beverages
Italian
Dinner Party
Outdoor Dining
3 min
Active Time
0 min cook•3 min total
Yield1 cocktail
The Hugo was born in the South Tyrol around 2005, created by a bartender named Roland Gruber who wanted something lighter than the ubiquitous Aperol Spritz. He reached for elderflower syrup, added Prosecco and mint, and accidentally invented the most refreshing aperitivo of the century. Within a decade it had conquered every patio and piazza from Bolzano to Bologna.
What makes the Hugo special is its restraint. Where the Aperol Spritz announces itself with bitter orange swagger, the Hugo whispers. The elderflower is subtle, almost honeyed, with floral notes that smell like late spring in a meadow. The mint lifts everything. The Prosecco provides structure and bubbles. Together they create something greater than their parts.
This is the drink I serve when friends gather on the porch as the afternoon softens into evening. It requires nothing more than good ingredients and cold glasses. The technique is simple. The result is civilized drinking at its finest.
The technique, the tradition, and the story behind every dish.
Discover Culinary ExplorerIngredients
dry Prosecco
Quantity
3 ounces (90ml)
well chilled
elderflower liqueur
Quantity
1 1/2 ounces (45ml)
sparkling water or club soda
Quantity
1 ounce (30ml)
fresh mint leaves
Quantity
6-8, plus a sprig for garnish
lime
Quantity
1 thin wheel or wedge
ice cubes
Quantity
to fill glass
| Ingredient | Quantity |
|---|---|
| dry Proseccowell chilled | 3 ounces (90ml) |
| elderflower liqueur | 1 1/2 ounces (45ml) |
| sparkling water or club soda | 1 ounce (30ml) |
| fresh mint leaves | 6-8, plus a sprig for garnish |
| lime | 1 thin wheel or wedge |
| ice cubes | to fill glass |
Equipment Needed
- •Large wine glasses or stemmed goblets (12-16 oz capacity)
- •Bar spoon or long-handled spoon
- •Ice bucket for keeping Prosecco cold
Instructions
- 1
Chill your glass
Place a large wine glass or stemmed goblet in the freezer for at least five minutes. The Hugo deserves a proper vessel, something with room for ice and aromatics, with a bowl that captures the elderflower perfume as you raise it to your lips. A coupe is too shallow. A highball too narrow. The wine glass is traditional for good reason.
If you haven't chilled your glass, fill it with ice water while you prepare ingredients. Empty and dry just before building the drink. - 2
Prepare the mint
Take six to eight fresh mint leaves and gently clap them between your palms once or twice. You should smell the oils release immediately. Don't muddle or bruise them aggressively. You want the aromatic oils on the surface, not bitter compounds from crushed stems and torn cell walls. Drop the awakened leaves into your chilled glass.
- 3
Build over ice
Fill the glass two-thirds full with fresh ice cubes. Large cubes or spheres are preferable to small crushed ice, which melts quickly and dilutes your careful proportions. Pour the elderflower liqueur directly over the ice, letting it settle toward the bottom of the glass.
Quality ice matters more than most people realize. Ice absorbs refrigerator odors and stale ice tastes stale. Make a fresh batch the day you're entertaining. - 4
Add the Prosecco
Pour the chilled Prosecco down the side of the tilted glass, the same way you'd pour beer to preserve carbonation. The bubbles carry the elderflower aroma upward. Watch it cascade over the ice and begin to integrate with the sweet liqueur below. This is the heart of the drink.
- 5
Top and stir gently
Add one ounce of sparkling water to lengthen the drink and soften its sweetness. Give everything one gentle stir with a bar spoon or long handle of a wooden spoon, lifting from the bottom to integrate the elderflower without destroying the effervescence. Two revolutions. No more.
- 6
Garnish and serve
Tuck a thin lime wheel against the inside of the glass where it will be visible. Slap a fresh mint sprig once against your palm and nestle it into the ice so it rises above the drink's surface. The mint should practically brush your nose with each sip. Serve immediately while the bubbles still dance and the glass frosts with condensation.
Chef Tips
- •St-Germain elderflower liqueur is the most widely available and reliably excellent choice, but smaller producers make worthy alternatives. Avoid artificially flavored elderflower syrups, which taste like perfume rather than flowers.
- •Prosecco should be dry, labeled 'Brut' or 'Extra Dry.' Sweeter styles throw off the balance and make the drink cloying. Keep the bottle in an ice bath while entertaining.
- •Fresh mint is non-negotiable. Dried herbs have no place here. Spearmint is traditional, but peppermint or even lemon balm makes an interesting variation.
- •For batching: combine elderflower liqueur and sparkling water in a pitcher. Add Prosecco just before serving and pour over ice with mint in individual glasses. Never batch with the Prosecco added, or you'll lose all the bubbles.
Advance Preparation
- •Glasses can be chilled in the freezer up to 24 hours ahead, ready for spontaneous entertaining.
- •Mint can be picked and stored stem-down in a glass of water in the refrigerator for up to three days.
- •For a party, pre-measure elderflower liqueur into a pitcher. Add sparkling water and refrigerate. Top individual glasses with fresh Prosecco at serving time.
Frequently Asked Questions
Nutrition Information
1 serving (about 165g)
Calories
185 calories
Total Fat
0 g
Saturated Fat
0 g
Trans Fat
0 g
Unsaturated Fat
0 g
Cholesterol
0 mg
Sodium
5 mg
Total Carbohydrates
14 g
Dietary Fiber
0 g
Sugars
11 g
Protein
0 g
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