Hugo Spritz Recipe
Elderflower, Basil, Mint, Fresh Lime and Brut Rosé
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Ingredients
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Herb-Infused Syrup
Cocktail
Method
Make Herb-Infused Syrup
- 1
Combine sugar and water
In a small saucepan, combine 0.5 cups granulated sugar and 0.5 cups water.
- 2
Heat to dissolve
Place over medium heat and stir until the sugar fully dissolves and the mixture just reaches a simmer (do not boil vigorously), about 3–4 minutes.
- 3
Steep herbs
Remove saucepan from heat and add 10 basil leaves and 10 mint leaves, pressing them gently with a spoon to submerge. Let the herbs steep in the hot syrup for 15 minutes to infuse their aroma.
- 4
Strain and cool
Strain the syrup through a fine-mesh sieve into a clean jar, pressing on the leaves to extract flavor. Discard the solids. Allow the syrup to cool to room temperature, then chill in the refrigerator until ready to use. Yields roughly 6 tablespoons of syrup; use 0.5 tablespoon per drink.
Assemble Hugo Spritz (per serving)
- 5
Prep glass and muddle
Place 2 fresh basil leaves in the bottom of a large wine glass or stemmed glass. Add the 0.5 tablespoon chilled herb-infused syrup and 0.5 oz fresh lime juice. Gently muddle the basil leaves with the syrup and lime to release aromatic oils—press 3–4 times; avoid shredding into small bits.
- 6
Add ice
Fill the glass with approximately 1 cup of ice, leaving room for the sparkling components.
- 7
Add liqueur
Pour 1 tablespoon elderflower liqueur over the ice and muddled herbs.
- 8
Top with rosé and soda
Slowly pour 4 oz chilled brut rosé into the glass, then add 1 oz chilled club soda (or sparkling water) to keep the spritz light and effervescent. Stir gently once with a bar spoon to integrate—do not over-stir to preserve bubbles.
- 9
Garnish and serve
Garnish with a fresh mint sprig and a lime wheel or wedge on the rim. Optionally slap the mint between your palms to release oils before garnishing. Serve immediately while sparkling.
