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Hugo Spritz

This is an easy drink to prepare, originally from Trentino Alto Adige.

Bartender Silvia Ghioni

Difficulty: easy

Difficulty: easy

Bartender Silvia Ghioni

Difficulty: easy

Difficulty: easy

This cocktail is a variant of the classic Spritz in which Aperol is replaced with an elderflower liqueur, the most widely used recipe uses St. Germain.

This is an easy drink to prepare, originally from Trentino Alto Adige.

The story goes that a regular customer in Val di Fassa, in Canazei to be precise, presented the owners of a refuge with a homemade lemon balm syrup. Barman Roland Gruber then decided to mix it with prosecco, mint, and seltzer to create a refreshing, thirst-quenching cocktail to enjoy after a walk in the mountains.

The lemon balm syrup was eventually replaced with the more easily available elderflower syrup or liqueur.

Method

  1. 01 /

    Fill a large glass with ice.

    Pour in the St Germain, the prosecco and top with the soda water.

    Stir gently from the bottom upwards so as not to lose too much fizz and garnish with lemon peel and mint leaves.

Ingredients

4 cl St Germain

9 cl Prosecco

Soda water

Mint and lemon zest for garnish

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