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Hugo Spritz in a large balloon wine glass with ice, fresh mint sprigs, and lime slices on a stone surface

Hugo Spritz

A 5-minute Alpine aperitivo made with elderflower liqueur, Prosecco, soda water, fresh mint, and lime. Floral, light, and easy to batch for a group.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 1 drink
Calories: 145
Ingredients Method Notes

Ingredients
  

  • 4 to 5 pieces ice cubes (large) large cubes preferred to slow dilution
  • 30 ml elderflower liqueur (St-Germain or similar) about 2 tbsp
  • 90 ml Prosecco DOC, Brut or Extra Dry, well chilled about 3 fl oz
  • 60 ml soda water, well chilled about 2 fl oz
  • 2 thin slices fresh lime plus a small squeeze of juice
  • 3 to 4 sprigs fresh mint sprigs spearmint preferred

Method
 

  1. Fill a large balloon wine glass or wide goblet with 4 to 5 large ice cubes.
  2. Lightly clap the mint sprigs between your palms to bruise them, then drop them into the glass on top of the ice.
  3. Add the 2 lime slices to the glass, then squeeze a small amount of juice from a third slice directly into the glass and discard the squeezed piece.
  4. Pour in the elderflower liqueur (30 ml) over the ice and mint.
  5. Slowly pour in the chilled Prosecco (90 ml), tilting the glass slightly and pouring down the side to keep the bubbles intact.
  6. Top with the chilled soda water (60 ml), again pouring gently down the side of the glass.
  7. Give the drink one very gentle stir with a bar spoon - just enough to combine, not enough to flatten the carbonation. Serve immediately.

Notes

For a party batch, multiply the elderflower liqueur and lime juice by the number of servings and chill in a pitcher; add Prosecco and soda water per glass only at pour time.