Hugo Spritz

The Hugo Spritz is a featherlight Alpine aperitivo: dry Prosecco lifted with a splash of elderflower cordial, lengthened with soda, and woven through with fresh mint pressed in the glass. Crisp, floral, and barely sweet, it drinks as a gentler cousin to the Aperol Spritz. Bar manager Roland Gruber created it in 2005 at the San Zeno Bar in Naturns, South Tyrol, as an alternative to the Veneto-style spritz, and it has since become a summer staple across the Alps.

RefreshingAperitivoLow ABV

Ingredients

  • 3 ozProsecco(chilled)
  • 0.5 ozElderflower Cordial
  • 2 ozClub Soda(chilled)
  • 4 pieceFresh Mint(lightly muddled in the glass)

Garnish: Mint Sprig, Lime Wheel

Preparation

Stirred · Wine Glass · Cubed

  1. 1.

    muddle

    Add fresh mint leaves to a chilled wine glass and lightly press to release their aroma without shredding.

  2. 2.

    build

    Fill the glass with plenty of ice cubes.

  3. 3.

    add

    Add the elderflower cordial, then the chilled Prosecco, then the chilled soda water.

  4. 4.

    stir

    Stir gently over the ice to combine without knocking out the carbonation.

  5. 5.

    garnish

    Top with a fresh mint sprig and, if desired, a lime wheel.

Flavor Profile

fizz
61%
dilution
33%
floral
31%
fruity
29%
sweet
22%
sour
14%
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