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Ingredients
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Cocktail
Mint Syrup (if making fresh)
Method
Mint Syrup (make ahead, optional)
Prepare syrup
Combine 1 cup sugar and 1 cup water in a small saucepan over medium heat. Stir until sugar fully dissolves and mixture comes to a gentle simmer.
Remove from heat, add 1 cup fresh mint leaves, pressing them slightly into the syrup to submerge. Let steep for 20–30 minutes off the heat until the syrup cools and takes on mint aroma.
Strain syrup through a fine mesh sieve into a clean jar, discarding the leaves. Cool completely, then refrigerate. Syrup will keep 1–2 weeks.
Assemble The Hugo
Prepare glass and muddle
Place 6 fresh mint leaves in a chilled wine glass or large stemmed glass. Add 0.75 oz mint syrup and 0.5 oz fresh lemon juice. Gently muddle the mint leaves just enough to bruise them and release aroma — do not over-muddle to avoid bitterness.
Add liqueur and ice
Pour 1.5 oz St-Germain over the muddled mint mixture. Add roughly 1 cup of ice cubes to the glass to chill the mixture thoroughly.
Top with Prosecco
Carefully top the glass with 3.5 oz chilled Prosecco. Pour slowly to preserve bubbles and to gently lift the muddled mint through the drink, creating a light foaming head.
Serve
Serve immediately while chilled and fizzy.