Hugo Spritz Recipe

Muddle Mint and Lemon

In a chilled stemmed wine glass or a large rocks glass, place the fresh mint leaves (reserve one sprig for garnish) and the fresh lemon juice. Add the elderflower liqueur and optional simple syrup if you prefer a slightly sweeter drink. Gently muddle 6–7 of the mint leaves with the lemon juice and liqueur using a muddler or the back of a spoon — press just enough to release fragrant oils without shredding the leaves.

Add about 3/4 of the ice to the glass to cool the base and help lift the muddled aromas.

Pour the chilled prosecco slowly over the muddled mixture to preserve bubbles (about 3 oz). Stir very gently once or twice with a bar spoon to combine the elements without knocking out carbonation.

Top with the chilled soda water (about 1 oz) to add a light, uplifting fizz. Taste and, if needed, add up to 1/4 tsp simple syrup or a few drops more lemon juice to balance sweetness and acidity.

Fill the rest of the glass with remaining ice if desired to keep the drink cold while maintaining the effervescence.

Garnish with the reserved mint sprig gently slapped between your hands to release aroma and placed in the drink. Add a lemon wedge on the rim or floated in the glass.

Serve immediately with a long spoon or straw. Encourage the drinker to stir gently before sipping to re-distribute the muddled mint and lemon between sips.