Hugo Spritz Recipe

Prep glass

Choose a large white wine glass or a stemmed wine glass. Fill the glass three-quarters full with ice to chill.

Lightly clap the mint: hold the mint leaves between your palms and gently smack them once or twice to release the oils (do not pulverize). Add the mint leaves to the glass, tucking a few against the glass for aroma.

Add 1.5 oz elderflower liqueur and 0.5 oz fresh lime juice into the glass over the mint and ice.

Pour in 3 oz chilled Prosecco slowly to preserve bubbles, then top with 1 oz chilled soda water. Stir once gently with a bar spoon (one or two slow turns) to combine—avoid vigorous stirring to keep effervescence.

Garnish with a lime wheel or wedge on the rim and optionally slide a cucumber ribbon into the drink. Give the garnish a gentle slap between your hands before adding to heighten aroma if desired.

Serve with a straw or without depending on preference; advise guests to gently sip to enjoy aromatic mint and elderflower notes.

In a large pitcher, add 9 oz elderflower liqueur and 3 oz fresh lime juice. Lightly bruise the mint leaves (gently clap then stir) and add them to the pitcher.

Place the pitcher in the refrigerator to chill for 10–15 minutes to allow mint aroma to infuse slightly (optional).

Just before serving, add 18 oz chilled Prosecco to the pitcher and stir gently to combine. Top with 6 oz chilled soda water and stir once gently.

Fill six large wine glasses with ice, strain and pour the spritz mixture evenly into the glasses (leave a little headspace for garnish).

Garnish each glass with a lime wheel and a cucumber ribbon if using, and add a few fresh mint leaves on top for aroma. Serve immediately.