The theme at this year’s 3rd of July celebration (such as there was one) was Spritz, since it was too hot for full blown cocktails. I made 3 variations: Hugo Spritz, Umeshu (plum sake) Spritz, and Strawberry-infused Aperol Spritz.
INGREDIENTS
- 3 ounces chilled Prosecco
- 2 ounces elderflower liqueur, Umeshu, or Aperol
- Soda water, to finish
- Ice cubes
Garnish (Optional):
- A slice of lemon. lime, or orange
- A sprig of fresh mint
DIRECTIONS
Fill a large wine glass or highball glass with ice cubes.
Pour in alcohol.
Top with prosecco and soda water.
Stir gently and garnish.
VARIATIONS
For a sweeter version: use tonic water instead of soda.
For a citrusy twist: add a splash of yuzu juice.
HUGO: Mr. Pride, of Dante, said the bar tinkered with the recipe in an effort to ruin you for all other Hugos. At all locations, the cocktail features aerated cucumber juice and a splash of gin, to play up St-Germain’s botanical quality and tint it a “bright, effervescent green.” The goal, he said, is for “people to sit at the bar, order a Hugo spritz, and think, ‘Wow, this is the best version I’ve had.’”
Base recipe and photo from https://cooking.nytimes.com/recipes/781626518-hugo-spritz