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Cucumber Hugo Spritz

The Cucumber Hugo Spritz is a refreshing and floral cocktail that combines the delicate flavors of elderflower liqueur with the crispness of cucumber and the effervescence of Prosecco. Perfect for a sunny day or a sophisticated gathering, this drink is sure to impress.

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Cucumber Hugo Spritz

Cucumber Hugo Spritz

Prep Time: 4 minutes
No ratings yet
Course: Drinks
Cuisine: American
Keyword: cucumber, elderflower liqueur, Lime Juice, Mint, Prosecco, prosecco cocktails, Spritz, spritz cocktails
Servings: 1
Author: Paul Kushner

Ingredients

  • 1 oz elderflower liqueur
  • 0.5 oz lime juice
  • Prosecco to top
  • Cucumber slices for muddling and garnish
  • Mint sprig for garnish

Instructions

  • Muddle cucumber slices with elderflower liqueur in a shaker.
  • Add ice to the shaker and shake well.
  • In a wine glass, layer cucumber thin slice with ice.
  • Strain the shaken cocktail into the prepared glass.
  • Top with Prosecco and garnish with a mint sprig and an extra cucumber roll.

Notes

Pro Tips

  • Use fresh, thinly sliced cucumber for muddling to release the most flavor.
  • For an extra burst of cucumber flavor, add a few drops of cucumber bitters.
  • Chill your Prosecco beforehand to keep the drink refreshingly cold.

 

Tried this recipe?Leave a comment and let us know how it was!

Tasting Notes

The Cucumber Hugo Spritz offers a delightful mix of floral and citrus notes, with the elderflower liqueur providing a sweet, fragrant base. The lime juice adds a zesty tang, while the cucumber imparts a cool, refreshing taste. The Prosecco adds bubbles and brightness, making each sip crisp and invigorating. This cocktail is light, refreshing, and perfect for any warm-weather occasion.

See also  Pineapple Strawberry Vodka Lemonade
Cucumber Hugo Spritz
Please drink responsibly, be fully accountable with your alcohol consumption, and show others respect.

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Paul Kushner

Written by Paul Kushner

Founder and CEO of MyBartender. Graduated from Penn State University. He always had a deep interest in the restaurant and bar industry. His restaurant experience began in 1997 at the age of 14 as a bus boy. By the time he turned 17 he was serving tables, and by 19 he was bartending/bar managing 6-7 nights a week.

In 2012, after a decade and a half of learning all facets of the industry, Paul opened his first restaurant/bar. In 2015, a second location followed, the latter being featured on The Food Network’s Diners, Drive-Ins and Dives.

Follow them on LinkedIn, Instagram, Facebook, Youtube, Google Guide and MuckRack.

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