Hugo Spritz

Serve in an

Photographed in an

Garnish:

Mint leaf & lime wedge

How to make:

POUR ingredients into ice-filled glass and briefly stir.

Recipe contains the following allergens:

• Fiol Extra Dry Prosecco – Sulphur Dioxide/Sulphites

Review:

This recipe is light on elderflower liqueur to make a relatively dry drink. Those after a sweeter version may prefer to follow the standard 3:2:1 Spritz formula with 45ml prosecco, 30ml elderflower and 12.5ml soda.

History:

Pronounced 'Ugo', this spritz-style cocktail was created in 2005 by "Roland 'Ak' Gruber" at his San Zeno wine and cocktail bar in his hometown of South Tyrol in northern Italy. Prior to returning home to open his own bar, Ak had bartended in Switzerland and after closing his bar returned to there. It was while bartending in Switzerland that this cocktail became a well-known contemporary classic.

Ak originally named his drink "Otto" but quickly renamed this riff on a classic Spritz Veneziano. Originally made with lemon balm syrup but at some point, what is now a Hugo changed to being made with more readily available elderflower syrup and then elderflower liqueur.

Alcohol content:

• 0.6 standard drinks
• 9.02% alc./vol. (18.04° proof)
• 8.3 grams of pure alcohol