What is it with the Hugo Spritz at the moment? It feels as if it’s the world’s favourite cocktail. In the research carried out by the Worlds Top 50 bars, St. Germain the base ingredient is the second largest selling liqueur in the world at the moment. And that is all down to the Hugo Spritz as there aren’t any other big-selling cocktails containing St. Germain.
Following on from the iconic status which the Aperol spritz has now created, the Hugo spritz appears to be the drink of choice for people looking for the next great cocktail.
There is also a global move towards moderation in drinking which is obviously having an adverse effect or many of the large drinks companies around the world. The spritz effectively captures the zeitgeist in offering a glamorous, indulgent feeling cocktail without being heavy on the alcohol.
What is a spritz?
A spritz is a low alcohol drink which is served topped up with soda water. The Aperol spritz is a brilliant combination of the bitter Italian red liqueur combined with slightly more Prosecco and slightly less soda water. The 1: 2: 3 formula I have seen in advertising posters around southern Europe. It looks fantastic with its bright Aperol led red jewel colour. It’s a long drink so it’s thirst quenching but it has that slight bitterness from the Aperol which makes it an ideal drink for sipping in the sunshine in southern Europe pre-dinner. The Italians have cornered this market and have given a name to this style of drink, aperitivo. Apart from the fact this drink contain soda, the base ingredient, the Aperol is only 11% alcohol. For reference that’s slightly more than 1/4 of the strength of gin, vodka or rum.
The Hugo spritz
This more recent cocktail also captures the mood for drinking alcohol in moderation. The base ingredient, the gorgeous elderflower liqueur St. Germain is only 20% alcohol by volume. OK so this is nearly twice the strength of Aperol but still half the strength of most spirits.
The other thing I like about the Hugo spritz is that it captures a very English summer type of vibe. So if you’re drinking in Britain when the weather is nice and summery, this drink offers flavours which hopefully match your mood. I think selecting a great cocktail is as much about your mood, the time of year and the setting as it is about the flavour. As important as that is of course.
The recipe I use for the Hugo spritz is as follows
- 25 ml gin
- 25 ml St. Germain
- 50 ml soda water
- 125 ml Prosecco
- plus 6 mint leaves
- lime wedge (optional)
Many, if not most recipes for the Hugo Spritz do not include gin. And if you’re consciously aiming to produce low alcohol cocktails, then jettison the gin. This is much more in keeping with the style of the Aperol Spritz. Why do I add gin? To balance out the sweetness coming from the St. Germain which is a liqueur after all and the Prosecco.
The finished product reminds me of a cross between the white rum based Mojito and an English Garden.
You can serve it in any type of glass, but I suggest either a large goblet or wine glass or alternatively something slim as you would champagne so that the fizz from your soda doesn’t disappear too quickly. So certainly not a martini glass.
How good is the Hugo spritz? Whilst it’s not in my top ten, I do completely appreciate why it’s so popular at the moment. Consequently I recommend it. If you’re looking for a drink which is full of flavour and ideal for light summer drinking, then the Hugo spritz is as good as anything.
A similar cocktail I like for the same reasons is the lesser known English Garden. I will post a recipe for this soon.