Hugo Spritz Recipe

Prepare glass and mint

Select a large wine glass or stemmed goblet and add the fresh mint leaves to the bottom of the glass. Gently clap the mint between your palms once or twice to release aromatic oils, then drop the leaves into the glass. Do not muddle aggressively — a gentle bruise is enough to keep the mint bright and aromatic.

Add ice

Fill the glass about three-quarters full with large ice cubes (or crushed ice if you prefer a colder, faster-diluting drink). The ice chills the glass and helps preserve the Prosecco's bubbles.

Pour elderflower liqueur and lime

Measure and pour 1.5 oz elderflower liqueur over the ice, then add 0.5 oz freshly squeezed lime juice. Lightly stir once with a bar spoon to combine the liqueur and lime with the mint without flattening the carbonation later.

Top with Prosecco and seltzer

Slowly pour 3 oz chilled Prosecco into the glass to preserve effervescence. Top with 1 oz chilled seltzer. Pour gently over the back of a spoon if you want extra care to keep bubbles intact.

Final stir and garnish

Give the drink one very gentle, brief stir (1–2 rotations) to integrate the components while keeping fizz. Garnish with a lime wheel or wedge on the rim and a small sprig of fresh mint tucked into the glass for aroma.

Serve

Serve immediately while cold and effervescent. Encourage guests to smell the mint before sipping for the full aromatic experience.