The Hugo Cocktail

The first time I had this drink was in Italy when my fiance and I were near the northern lakes. It's a summery spritz that's a welcome stray from the more familiar Aperol spritz.
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  • Level: Easy
  • Total: 30 min (includes cooling)
  • Active: 10 min
  • Yield: 2 servings
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Elderflower Syrup:

1/4 cup dried elderflowers (see Cook's Notes)

1/2 cup sugar

1 lemon, sliced into rounds


Ice cubes

1/2 bunch fresh mint

6 ounces (3/4 cup) Prosecco

2 splashes club soda

1 lime, sliced into rounds


  1. For the elderflower syrup: Combine the elderflowers, sugar and 1/2 cup water in a medium saucepan. Bring to a boil over high heat. Cook, stirring frequently, until the sugar has dissolved. Remove from the heat. Pour into a medium heatproof bowl and add the lemon. Let cool to room temperature and strain.
  2. For the cocktail: Fill 2 wine glasses with ice. Add 1/2 cup strained elderflower syrup and 6 mint leaves to a cocktail shaker filled with ice and shake until the liquid is ice cold. Strain the mixture into the prepared glasses. Top each with 3 ounces Prosecco and a splash of club soda. Garnish with the remaining mint sprigs and with lime rounds. 

Cook’s Note

If you can't find dried elderflowers, you can substitute elderflower liqueur for the syrup.

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