Hugo Spritz was born in 2005 in South Tyrol under the leadership of bartender Roland Gruber. Its Prosecco blend of elderberry syrup and fresh mint gives it a unique floral elegance. Today unmissable on French terraces, it seduces with its aromatic sweetness and incomparable freshness.
Preparation
Fill a large wine glass with large ice cubes.
Add the mint leaves directly into the glass.
Pour in the elderberry syrup.
Pour the Prosecco very fresh by tilting the glass.
Top up with soda water.
Mix very gently (1 turn).
Top with a slice of lime and a sprig of mint.
Serve immediately.
The quality of elderberry syrup is key. Prefer St-Germain liqueur for more aromatic complexity. In season, fresh elderflower toppings are an elegant gesture.
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