Hugo Spritz
Also called Hugo.
Elderflower, mint, and prosecco over ice, the spritz from South Tyrol.
Created in 2005 by Roland Gruber, a bartender in Naturns, South Tyrol.
- Glass
- Wine glass
- Method
- Built in the glass
- Served
- On the rocks
- Garnish
- Lime wedge and a sprig of mint
Ingredients
1 drink, as written.
- 8 fresh mint leaves
- 1⅓ oz St-Germain
- 2 oz prosecco
- 2 oz soda water
- Lime wedge and a sprig of mint
In a wine glass
In a 28 oz shaker
A half gallon
Batch amounts are the mix before ice. Shake or stir each round with ice, or pour it over ice. A half gallon is the max-fill line on a Ninja SLUSHi.
Method
- Chill a wine glass, drop in the mint leaves, and fill it with ice.
- Add the St-Germain, prosecco, and soda water, and stir briefly.
- Garnish with a lime wedge and a sprig of mint.
From my notes
Adapted from Hugo Spritz at Difford’s Guide.
