Put away the Aperol and raise a glass to Hugo spritz, the drink of the summer

Created in Italy and made with elderflower liqueur, the cocktail is sweeter than Aperol spritz and lower in alcohol

Pub gardens and bar terraces have been awash with a sea of orange in recent years as Italy’s love of Aperol spritz spread to the UK. But this year the cocktail’s cousin, a Hugo spritz, will be the drink of the summer, according to supermarkets and bars.

It is already being served across the country, including at Sea Containers on the banks of the Thames and Mayfair’s swanky Claridge’s hotel in London, 20 Stories bar in Manchester and the Bridge Tavern in Newcastle. Wetherspoons has the cocktail on its menu nationwide.

40ml St‑Germain elderflower liqueur.

60ml prosecco.

60ml sparkling water.

8-10 mint leaves.

Lime wedge for garnish.

Mint sprig for garnish.

Fill your glass with ice cubes.

Add in the mint leaves.

Pour sparkling wine and sparkling water over ice.

Add St‑Germain elderflower liqueur.

Gently stir.

Garnish with a mint sprig and lime wedge.

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