Hugo Spritz

The Hugo Spritz is a modern Prosecco cocktail that was created as a lighter alternative to the Aperol Spritz, which can have a much stronger and bitter taste. The drink was invented in 2005 by a man namedRoland Gruber, the bar manager at San Zeno Bar in Naturno, Italy (in Northern Italy, where Prosecco is produced). The combination of fresh mint, floral elder flower liqueur and effervescent Prosecco makes for a beautifully refreshing drink that quickly gained popularity.

Aside from the elderflower liqueur, the other important component of the drink is the mint. Preparation of the mint leaves is critical for a proper Hugo Spritz. The mint leaves and sprig should always look fresh: green, without any bruises or holes. The best way to keep mint fresh is to shock the plant in an ice water bath right before using it for the cocktail.

Getting the most out of the mint’s aroma is also important. To do this, slap the mint leaves on the back of your hand or your palm just before garnishing. This act will release the oils from the leaves and increase its aromatics.

The Hugo Spritz most closely resembles a mojito because of the club soda, mint and lime — but in our opinion, adding Mr and elderflower instead of rum and sugar is a way better choice!