Classic Hugo Spritz Recipe

Chill glassware and ingredients

Place Prosecco, soda water, and elderflower liqueur in the refrigerator for at least 30 minutes before assembling. If possible, chill the serving glasses or a large wine pitcher.

Wash mint and lime. Thinly slice the lime into rounds (reserve a few for garnish). If using cucumber, wash and slice into thin ribbons or rounds.

Muddle mint and lime

In a large pitcher (or individual glasses), add half of the mint leaves (about 8 leaves) and 4–6 lime slices. Using a wooden spoon or muddler, gently press the mint and lime just enough to release the oils and some juice—do not pulverize; you want aroma, not bitterness.

Add ice

Fill the pitcher or each glass about two-thirds full with large ice cubes or an ice block to keep dilution slow.

Add liqueur and Prosecco

Pour the elderflower liqueur over the mint and lime (for a pitcher: 1/2 cup; for a single serving: 2 tablespoons). Add the chilled Prosecco (for a pitcher: 4 cups; for a single serving: about 6–8 ounces) slowly to preserve bubbles.

Top with soda

Gently add the chilled soda water (for a pitcher: 1 cup; for a single serving: about 1–2 ounces) to taste and stir once gently to combine. Avoid vigorous stirring to retain effervescence.

Taste and adjust sweetness or strength by adding a splash more elderflower liqueur for sweetness or an extra splash of soda for a lighter drink.

If assembled in a pitcher, pour into chilled wine glasses or large stemmed glasses over ice. If assembled individually, simply finish each glass.

Garnish each glass with 2–3 remaining mint leaves, a lime slice on the rim or floated, and 1–2 cucumber slices if using. Clap an extra mint sprig between your hands and place on top to release aroma.

Serve immediately while still fizzy.