Clinton Cawood only has to look back 20 years to find the origin story of this neo classic: the Hugo.
After years of quietly enjoying regional popularity in its birthplace of north east Italy and surrounding area – certainly no further than Europe – the Hugo has been gaining international attention recently.
Celebrating its 20th birthday this year, the drink was created by Roland ‘AK‘ Gruber in June 2005, in his wine and cocktail bar Sanzeno in Naturno in South Tyrol.
Today, the drink is being discovered by those looking for an alternative to the Aperol Spritz, encouraged by Sophie Turner’s promotion of it for elderflower liqueur St-Germain.
Gruber was looking for an alternative to the Aperol Spritz too, a couple of decades ago, but it wasn’t elderflower he found.
“I experimented with different juices and syrups, then came across a lemon balm syrup from a local organic farmer,” he tells Class.
“I mixed it with prosecco, soda, fresh mint and a slice of lemon for decoration, and the new drink was ready.”
Gruber knew pretty quickly that he was on to something. “The response was so sensational on my small terrace and in my small bar that our guests asked for a name,” he remembers. After “a funny brainstorming session”, he settled on Hugo.
HUGO (ROLAND ‘AK‘ GRUBER)
Glass: Wine
Garnish: Mint leaves (10-12) and slice of lemon
Method: Combine ingredients over ice in a wine glass and stir gently
• 2/3 prosecco
• 1/3 soda
• 2-3 dashes lemon balm syrup