Inexperienced Tea Hugo Spritz Recipe

The Inexperienced Tea Hugo Spritz is a frivolously candy, floral spritz cocktail made with elderflower liqueur, brewed inexperienced tea, and glowing wine. This drink is riff on a basic Hugo Spritz, a well-liked aperitif cocktail that was invented in northern Italy. 

Elderflower liqueur is a frivolously candy, floral, and fruity ingredient greatest identified via St-Germain, a French liqueur whose manufacturing begins with the wildflower harvest that kicks off in Could and lasts six weeks. As soon as the flowers are harvested, they’re processed with a way referred to as dynamic maceration the place the blossoms are submerged in heat water that’s consistently transferring to slowly infuse their flavors and aromas.

The elderflower extract is then blended with a mixture of sugar, grain alcohol, and French brandy, which provides the liqueur depth and a silky mouthfeel. Its golden hue comes from the pollen current on the flowers, naturally dying the extract. The result’s a fancy liqueur with notes that transcend the aromas of the elderflower itself, recalling passionfruit, mango, white grape, melon, and pear with a floral freshness.

Why the Inexperienced Tea Hugo Spritz works 

Katie Renshaw, lead bartender at Hawksmoor, a British steakhouse in Chicago, developed this recipe to spotlight how the flavors current in elderflower liqueur mix seamlessly with inexperienced tea’s clear, grassy taste profile and delicate earthiness. It’s made with equal elements iced inexperienced tea and Prosecco with a base of the elderflower liqueur, yielding a low-ABV drink that’s good for aperitivo hour. 

The notes current within the drink are bolstered by the contemporary garnishes: the vegetal high quality of the inexperienced tea is echoed by contemporary mint, and the citrusy notes within the Prosecco enhanced by a contemporary lemon wheel.

This recipe was developed by Katie Renshaw; the textual content was written by Lucy Simon.