New Blueberry Hugo Spritz Recipe
prosecco, st. germain elderflower liqueur, crème de cassis, lemon, soda, mint, blueberries
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Ingredients
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Cocktail
Garnish & Muddle
Method
Cocktail
Prepare glass
Select a large wine glass or Collins glass. Fill the glass about three-quarters full with ice (approx. 1 cup).
Muddle blueberries and mint
In a mixing glass or the bottom of the serving glass, add 8–10 fresh blueberries and 6 mint leaves. Gently muddle 6–8 times — press enough to release blueberry juices and mint aroma without pulverizing the mint into bits.
Add liqueur and lemon
Pour 1.5 oz St. Germain and 0.5 oz fresh lemon juice into the muddled fruit and mint. Add 0.5 oz crème de cassis on top (this gives the drink a subtle cassis color and berry depth). Stir gently 6–8 times to combine and lift the muddled solids into the liquid.
Add prosecco and soda
Slowly top the glass with 6 oz chilled prosecco, pouring gently down the side to preserve bubbles. Add 2 oz chilled soda water to taste for length and effervescence. Give one very gentle stir (1–2 turns) to integrate without flattening the bubbles.
Garnish & Finish
Float 4 whole blueberries on top and tuck 2–3 mint leaves into the foam/edge of the glass for aroma. Finish with a lemon wheel or twist on the rim. Optionally drop the lemon twist into the drink for extra citrus perfume.
Serve immediately with a straw or cocktail pick. Advise sipping slowly to enjoy the effervescence and layered floral-berry flavors.