My classic cocktail — Italian Hugo
Hugo #Hugo
The Hugo, with its alluring mix of elderflower, fresh mint and prosecco, is summer heaven in a glass. It evokes idyllic memories of warm evenings when I was travelling around Italy before launching Emilia’s.
It was the idea of an Italian barman named Roland Gruber. He almost called it Otto, but Hugo is a better fit for an aperitivo with a sparkling crispness like a breeze on a hot night.
Gruber created it while working in the tiny village of Naturno in South Tyrol. It was in the mid-2000s and he was looking for an alternative to the ubiquitous Aperol Spritz. But then the Hugo isn’t just a drink. It is now part of the Italian aperitivo, the hour before dinner when the sun sets and the chatter rises. Salute!
Quantity Ingredients 30ml gin 30ml elderflower cordial 50ml prosecco 60ml soda 6 large mint leaves
Fill your large Aperol-style wine glass with ice and add in all the ingredients in the glass (including mint leaves).
Stir gently with a bar spoon, using an up-and-down motion, and add more ice if necessary.
Andrew Macleod is restaurateur/founder of Emilia’s Crafted Pasta
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