I’m pretty sure by now you either have tried this ubiquitous cocktail or you have seen it making the rounds on social media. I’m talking about Aperol Spritz, which totally lives up to the hype. When I first tried it, I wasn’t sure I liked it. It was a touch too bitter for me and lacked a bit of the “spritz” part. I later found out I had it at a place that didn’t do them well. Later on, I finally tried a good batch of it and daaamn! I was sold.
Now, before this hype for Aperol, there was another unsung hero of spritz-y cocktails. I don’t think it was as popular here in North America, though it was all the rage in Europe, and this was the Hugo cocktail. Hugo is the sweeter, more floral cousin of Aperol Spritz, but instead of using the well-known bitter liqueur, it uses the super Euro elderflower liqueur — YUM! It’s floral, a touch sweet, and super refreshing.
Now, if we could only combine both of them… oh what do you know? We totally can!
I decided to mix both of these summer staples (almost like a romantic novel of Euro meets North America) and this turned out into the tasty Hugo Aperol Spritz: elderflower liqueur (sweet and floral), a touch of Aperol (a bit bitter to balance it all), and a nice splash of Prosecco. Top that with a bouquet of edible flowers and you may have the coolest looking and tastiest cocktail in the land.
Now, since I know a lot of peeps are still venturing into the bitter liqueur side of things, I recommend you add just a touch of it and taste then add more if needed, rather than having it too bitter and go to waste.
Either way, I’m pretty sure you’ll love it!
Find the full recipe below:
Hugo Aperol Spritz
- 1 bottle Prosecco, super chilled
Elderflower liqueur (St. Germain). NOTE: if you cannot find the liqueur, Ikea sells the syrup! So that’s totally fine to use too.
Lots of ice
Edible flowers and mint to garnish
- 1. Grab 4 glasses and fill them with ice.
2. In each glass you’ll add: 1 tbsp of aperol, 2-3 tablespoons of elderflower liqueur (depending how sweet and floral you like it), and a squeeze of lemon. Top with chilled prosecco and very gently give it a stir.
3. Top with mint and edible flowers and serve.