Photography: Con Poulos / Styling: Kerrie-Ann Jones
Summer calls for refreshing cocktails like the Hugo Spritz—a mix of prosecco and soda water with lively notes of elderflower and mint, served over ice. Originating in Northern Italy in 2005, the recipe opts for elderflower liqueur instead of an aperitif, distinguishing the cocktail from the slightly bitter Aperol Spritz. As one of hostess Stephanie Conley Buhre’s go-to cocktail recipes, the Hugo Spritz is easy to whip up for casual get-togethers or sophisticated events.
Ingredients
Method
1.
Take 2 large red wine glasses and fill with half of the ice and add 100ml of Prosecco to each. Add 30ml of the liqueur to each and top with soda water. Give each a stir and garnish with fresh mint.
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