Frozen Cocktail: Hugo Spritz Recipe
sparkling, St-Germain, lime, mint
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Ingredients
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Hugo Spritz Base
Frozen Slush
Garnish & Aromatics
Method
Prepare Mint & Ice
Bruise mint
Place 4 of the fresh mint leaves in the palm of your hand and clap once to gently bruise the leaves, releasing their aroma. Reserve the remaining leaves for garnish.
Combine the bruised mint, ice (1.5 cups), fresh lime juice (0.5 oz), and simple syrup (0.25 oz) in a high-speed blender.
Pulse on high until the mixture becomes a smooth, slushy consistency (about 10–20 seconds depending on blender). Scrape down the sides and pulse once more if needed. Avoid over-blending to prevent warming.
Assemble Cocktail
Chill a large wine glass or stemmed goblet in the freezer for 5 minutes while blending, or fill it with ice to chill then discard ice before serving.
Spoon the frozen mint slush halfway into the chilled glass, leaving room for sparkling components.
Slowly pour chilled Prosecco (4 oz) over the slush to maintain effervescence. Gently stir once with a bar spoon to combine, taking care not to flatten the bubbles.
Add elderflower liqueur (1 oz) by pouring it slowly over the top so it mingles but doesn't immediately sink.
Top with chilled club soda or sparkling water (1 oz) to lengthen and lighten the drink. Give one gentle stir to incorporate all components.
Garnish & Serve
Garnish with the reserved mint sprig and a lime wheel or wedge on the rim. Optionally slap the mint sprig once between your palms and rest it on the rim for extra aroma.
Serve immediately with a straw and small spoon so guests can enjoy the slushy texture.