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All cocktails Hugo Spritz

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Hugo Spritz

Barbeque · Contemporary classic · Elevenses/afternoon

4.0 135 ratings

Ingredients

8 fresh Mint leaves
1 1/3 oz Elderflower liqueur
2 oz Soda water
2 oz Prosecco

How to make

Serve in a wine glass

Prepare

  1. 1 Select and pre-chill a WINE GLASS.
  2. 2 Prepare garnish of lime wedge and mint sprigs.

Method

  1. 3 ADD mint leaves to chilled glass.
  2. 4 FILL glass with ice.
  3. 5 Add other ingredients.
  4. 6 Briefly STIR.

Garnish

  1. 7 Garnish with lime wedge and mint sprigs bouquet.

Flavour profile

History

This variation on the floral spritz suggests a standard 3:2:1 ratio: 60ml prosecco, 40ml elderflower, and 20ml soda.

This spritz-style cocktail, pronounced 'Ugo,' originated in June 2005. Roland 'AK' Gruber created it at his wine and cocktail bar in Naturno, South Tyrol, northern Italy. Before establishing his own bar, Gruber had worked as a bartender in Switzerland. He returned to Switzerland after his bar was forced to close, and it was during this second period of bartending there that his Hugo Spritz gained recognition as a contemporary classic. Initially, Gruber called his cocktail "Otto." However, he soon renamed this variation of the Spritz Veneziano. The drink was first made with lemon balm syrup, but eventually changed to utilize elderflower syrup and then elderflower liqueur, which are more commonly found.

Created by Roland 'Ak' Gruber