Hugo Spritz Recipe

Chill glassware

Place a large wine glass or rocks glass in the freezer for 5–10 minutes or fill it with ice and water while you gather ingredients to thoroughly chill the glass.

If using a wine glass filled with ice to chill, discard the ice water before building the drink, leaving fresh ice in the glass as directed below.

Add fresh ice to the chilled wine glass so the glass is about two-thirds full (approximately 1 cup of ice).

Gently clap the mint leaves between your hands once or twice to release their aromatics, then add 4 of the mint leaves to the glass, tucking them gently among the ice. Reserve 2 leaves for garnish.

Pour 1.5 oz St. Germain elderflower liqueur into the glass over the ice. Follow with 0.5 oz fresh lemon juice poured slowly to keep the layers gentle.

Slowly add 3 oz chilled Prosecco down the side of the glass to preserve bubbles and avoid foaming. Give the drink one very gentle stir (1–2 turns) with a bar spoon to combine without losing effervescence.

Top with 1 oz chilled carbonated water (club soda) to lighten and lengthen the spritz. Stir once gently to integrate.

Express the reserved mint leaves over the drink by holding them near the surface and giving them a quick clap to release oils, then drop them onto the top of the cocktail.

Float the lemon wheel on the surface or clip it to the glass rim for presentation. Optionally, tuck a small sprig of mint next to the lemon slice.

Serve immediately with a short straw or without so the aromatic mint is enjoyed on the first sip.