Hugo Spritz
South Tyrol's floral answer to the Aperol Spritz, this contemporary classic brings Alpine meadow freshness to the Italian spritz tradition.
- 3 ozprosecco(chilled)
- 1 ozelderflower liqueur
- 1 ozsoda water
- 4 piecefresh mint leaves
- fresh mint sprig and lime wheelgarnish
- 1Add mint leaves to a wine glass and lightly press them.
- 2Fill the glass with ice.
- 3Add the elderflower liqueur.
- 4Pour in the prosecco.
- 5Top with soda water.
- 6Garnish with a mint sprig and lime wheel.
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Created in June 2005 by Roland "AK" Gruber at Sanzeno wine bar in Naturno, South Tyrol, northern Italy. Originally made with lemon balm syrup, later changed to more available elderflower syrup or liqueur. Originally named "Otto" before being renamed Hugo.
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