The recipe
- 5 ozProsecco150 ml
- ¾ ozLemon balm syrup20 ml
- A splashSoda water≈ 1 oz
- 10 leavesMint
How to make it
- 1Put the mint leaves in a large wine glass and press them gently.
- 2Fill with ice.
- 3Add the syrup and prosecco and top with a splash of soda; stir gently.
Garnish: A lemon slice and mint.
Variations: Most bars now use elderflower syrup or an elderflower liqueur such as St-Germain instead of lemon balm.
Gruber’s own accounts differ: another gives two-thirds prosecco to one-third soda with a few dashes of syrup.
The ratio
8 : 1 : 1½
In parts, a Hugo Spritz is 8 bubbles, 1 lemon balm syrup and 1½ soda. Change one part and you have a cousin; the closest are below.
Built the same way
Head to head
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