Hugo
Cocktail avec alcool
Catégorie : Alcoolisé
Origine : Europe
Ingrédients
- 15 cl de Prosecco
- 3 cl de liqueur de fleur de sureau
- 10 cl de eau gazeuse
- menthe (feuilles)
- glaçons
- 1 de citron (rondelle)
Préparation
Pour directly into a large balloon-style wine glass the elderflower liqueur, sparkling water, then top with the ProseccoAdd the fresh mint leaves and the lemon sliceAdd the ice cubes, then stir gently with a spoon for 8 to 10 seconds
Histoire
The Hugo is a contemporary cocktail born in northern Italy, more precisely in South Tyrol, an alpine region located on the border between Italian and Germanic cultures. It is generally attributed to bartender Roland Gruber, who is said to have created it in the early 2000s in Naturno, near Bolzano, as a lighter and more floral alternative to the traditional Spritz. Its success quickly spread to Italy, then to Austria, Germany, and the rest of Europe.
Originally, the Hugo recipe was based on simple, refreshing ingredients: Prosecco, elderflower syrup or liqueur, sparkling water, mint leaves, and a lime wedge. In some variations, lemon balm liqueur may replace or complement the floral note, but the classic version is associated with elderflower. The cocktail was designed to offer a low-alcohol, aromatic, and highly thirst-quenching drink, suited to summer consumption.
The choice of the name Hugo is said to have come almost by chance, first as an easy-to-remember working name, then kept because it sounded good and stood out from more traditional names. Its popularity lies in its balance between the liveliness of Prosecco, the freshness of mint, and the acidity of lime, which have made it one of Europe’s most popular aperitifs over the past two decades.