The Inexperienced Tea Hugo Spritz is a flippantly candy, floral spritz cocktail made with elderflower liqueur, brewed inexperienced tea, and glowing wine. This drink is riff on a traditional Hugo Spritz, a preferred aperitif cocktail that was invented in northern Italy.
Elderflower liqueur is a flippantly candy, floral, and fruity ingredient greatest identified via St-Germain, a French liqueur whose manufacturing begins with the wildflower harvest that kicks off in Might and lasts six weeks. As soon as the flowers are harvested, they’re processed with a way known 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 supplies 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 focus on 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 excellent for aperitivo hour.
The notes current within the drink are strengthened by the recent garnishes: the vegetal high quality of the inexperienced tea is echoed by recent mint, and the citrusy notes within the Prosecco enhanced by a recent lemon wheel.
This recipe was developed by Katie Renshaw; the textual content was written by Lucy Simon.