Summer is synonymous with the return of the sun, warmth, vacations, and of course, refreshing cocktails sipped on the best rooftops or at home after a long day at work! Say goodbye to the Aperol Spritz and its bitter orange flavor; instead, an even more refreshing alternative promises to steal the spotlight.
Enter elderflower liqueur, the star of the Hugo cocktail, also known as the White Spritz. Fresh, fruity, and floral, this delightful cocktail has everything to captivate.
Cocktail Origin
While it has gained popularity in recent years, especially in summer, the Hugo cocktail originated in Italy, specifically in the South Tyrol region. Initially conceived by bartender Roland Gruber in 2005 as an alternative to the famous Aperol Spritz, the Hugo quickly spread to Austria, Germany, and other European countries, owing to its deliciously floral and refreshing taste. Today, it is making an increasingly prominent appearance on cocktail bar menus in France, positioning itself as THE cocktail of the summer of 2024.
Depending on your tastes or what your pantry holds, you can create the Hugo (with syrup) or the St-Germain, named after the elderflower liqueur. Mixed with prosecco, the already refreshing and sparkling wine, this original cocktail is very easy to make for your evenings with friends. Here’s the recipe!
The Hugo / White Spritz recipe
Ingredients:
- 5 oz of prosecco (or any other sparkling white wine)
- 0.7 oz of elderflower syrup or St-Germain liqueur
- A splash of sparkling water
- A wedge of lime
- Fresh mint leaves
- Ice cubes
Preparation:
- Choose a large wine glass and fill it with ice cubes to cool it well.
- Pour 0.7 oz of elderflower syrup or St-Germain liqueur over the ice. Next, add 5 oz of prosecco.
- Add a splash of sparkling water for an extra touch of freshness.
- Place a wedge of lime and a few fresh mint leaves in to flavor the cocktail.
- Gently stir everything together to mix the flavors without losing the prosecco’s bubbles.
- Your Hugo is ready to be enjoyed! Serve immediately to savor its freshness.
This article first appeared on grazia.fr – Author: Luce Picat
