Hugo Spritz

Light, floral, and ideal for warm weather drinking, the Hugo spritz was created in 2005 by Roland Gruber, a bartender based in the Alpine region of Northern Italy. The original recipe was flavored with lemon balm syrup, but with the popularization of St-Germain, elderflower liqueur became the standard. The drink is traditionally garnished with a slice of lime and a few leafy sprigs of mint; the former echoes the orange wheel in an Aperol spritz, while the latter gives you something to bury your nose in as you sip. Following the classic 3-2-1 spritz formula (in this case, three parts Prosecco, two parts elderflower liqueur, one part soda) yields a balanced drink that’s not overly sweet. But feel free to eyeball it — a summer cocktail should be breezy to make, not dependent on precise measurements.