Hugo Spritz
A few summers ago, the Hugo Spritz made its debut and boy was it a doozy. I think everywhere I went people were talking about it, posting it, and drinking it. You honestly could not get away from the madness that was the Hugo Spritz. As an Aperol Spritz devotee myself, I had a hard time finding the joy in this slightly sweeter cousin of my favorite summer cocktail.
Then I had one that included more than just St. Germaine and mint - it expanded into additional citrus and that was delicious. The St. Germaine needs a little something more - like the lemon, lime and orange in my version - to make the sweetness seem refreshing and not cloying.
I’ve also learned over the years that I hate making one cocktail at a time. If I can make a large batch, I will then happily make specialty cocktails. Because the Hugo Spritz involves a bit of muddling, it leaves it open to be a cocktail full of little bits floating around. That is not appetizing.
If you make this in a (CLEAN!) French press, you can eliminate all little bits, have the base of the cocktail premade, and be prepared to serve a group. Just make sure the press is clean. A slight coffee tastes would not pair well with the champagne.
Hugo Spritz
makes 4 cocktails
1/2 cup St. Germaine
3/4 cup prosecco
soda water
1/2 lime, sliced
1/2 lemon, sliced
1 slice navel orange
large handful mint leaves (about a cup packed leaves)
STEP 1
In a French press, layer in the lemon, lime, orange and mint. Top with St. Germaine and muddle until properly combined.
STEP 2
Add in prosecco and press down on the French press.
STEP 3
Pour into cocktail glasses and top with sparkling water and a garnish of a mint leaf.
