Overview: The Hugo cocktail has emerged as a leading contender for summer aperitifs, challenging established bitter orange staples with its floral profile. Originating in South Tyrol around 2005, this wine-based spritz combines elderflower liqueur, prosecco, and fresh mint to create a low-alcohol beverage served over ice.
The Full Story
Rysse Goldfarb, founder of Mommy Mixology, notes that the Hugo cocktail falls into the category of a spritz. It is bubbly, low alcohol by volume, and wine-based. Most frequently served over ice in a wine glass, it is made with elderflower liqueur, prosecco, soda water and fresh mint. While lime slices or wedges can garnish the drink, some recipes include a dash of gin. Joseph Fredrickson, national board director of the United States Bartender Guild, describes the flavor profile as hitting with a perfume of florals and mint that dances with the fizzy honeysuckle note from the prosecco. On the palate, one gets a hit of semi-sweet elderflower and lemongrass, tamed with a refreshing finish.
This carbonated concoction is a perfect pairing for a warm summer day, basking in the sun with loved ones. The clear hue also feels a little gentler and less artificial than that bright orange drink. There is no color to the Hugo, so the fresh mint gets a starring role. St-Germain is beloved everywhere and is commonly referred to as ‘bartenders’ ketchup’ due to its versatility and drinkability.
Production & Profile
The most popular elderflower liqueur is the French brand St-Germain, which is made with hand-picked elderflower blossoms and contains 20% ABV. Some consumers might consider making their Hugo with a non-alcoholic option like elderflower cordial or syrup, as well as Belvoir elderflower soda. Lynnette Marrero, chief mixologist at Delola, notes that the floral elderflower cordial is often made locally by allowing the elderflowers and sugar to ferment in the sun. Regardless of specific ingredient choices, the result should be a perfectly light and balanced combination of flavors.
Brand & Industry History
The Hugo can be traced back to around 2005 on the Austrian-Italian border. Most people credit bartender Roland Gruber (also known by his artist name A.K.) with the invention of the cocktail at his bar San Zeno in the northern Italian commune of Naturns in South Tyrol. The original was made with the mixture of prosecco, a bit of soda, fresh mint and a splash of lemon balm syrup. Since the aughts, the Hugo spritz variation has quickly spread across Europe to become a staple in its aperitif culture. It is found in areas as Italy, Austria, Germany and elsewhere.
What This Means
The cocktail’s rise is linked to the low-ABV drinking culture that has spread like wildfire. Many people are becoming increasingly cognizant and intentional about the amount of alcohol they consume. Non-alcoholic and low-ABV cocktails fit nicely with this shift. Additionally, the return to international travel and desire for social rituals after the peak of the COVID pandemic put the Hugo on the map. Shows like ‘The White Lotus’ have also sparked interest in that region of the world.
The light, bright cocktail goes well with pretty much any type of food and plays into another culinary trend using fresh ingredients. Using fresh ingredients, like fresh mint, feels very of-the-moment as people are leaning away from artificial ingredients. Genuine, straight-from-the-garden herbs elevate any cocktail, but are an essential part of the Hugo.
Consumer Takeaway
This light, refreshing, vibrant and effervescent cocktail is a perfect pairing for a warm summer day. It is the sort of cocktail that once one goes out onto the floor you can expect a lot of people asking what it was and ordering one. Its simplicity is key because it can be made at home with easily accessible ingredients. No fancy techniques or tools are even required — just a straightforward succession of ingredients with a quick stir to combine.
Source: Read the original article
