Last summer, I went to Croatia with some friends. Everywhere we went, there were charming outdoor cafés and beachside bars advertising the refreshing cocktails they offered. The Aperol Spritz was very popular, as was the Mojito. But there was one cocktail I kept seeing that I had never heard of before: the Hugo.
A quick Google search told me that the Hugo is a spritz made from elderflower liqueur, sparkling wine, club soda, and fresh mint. I was immediately stunned that I’d never seen it on a menu in the States before, and I still am. I can’t imagine a more refreshing, delicious, crowd-pleasing drink. Even an Aperol Spritz is a little bitter, but the Hugo is nothing but floral, fruity, fizzy goodness. I am seeing an uptick in media coverage on this delightful aperitif, and I predict it might end up being this year’s “drink of the summer.”
Edit: Apparently it already is.
History: The Hugo hails from Naturno in northern Italy. It was created in 2005 by Roland Gruber and spread rapidly through Italy, Switzerland, and beyond. It is often made with a local elderflower cordial, syrup, or liqueur.
Hugo
1 oz. St. Germain or other elderflower liqueur
4 oz. sparkling wine
1 oz. club soda
1 sprig fresh mint (plus more for garnish)
Place a sprig of mint in the bottom of a wine glass or goblet and muddle lightly. Fill the glass with ice. Add elderflower liqueur, sparkling wine, and club soda. Stir briefly and garnish with lemon slices and fresh mint.
Recipe adapted from Liquor.com (and, by extension, Spritz)