I had an aperitivo (cocktail) in the Dolomites that is so delicious,that I have to share. The picture above is my first foray into this Dolomite specialty. It is locally referred to as a sambuco, not to be confused with sambuca, which is a wonderful after-dinner liquer. It also called a Hugo, or an alpine spritz.
According to various internet sources, this drink was created in 2005 by an Italian bartender who named it “Hugo” randomly (Ugo in Italian, pronounced OOH-goh). It’s the preferred aperitivo— summer or winter — around the Dolomites.
[ingredients title=”Ingredients”]
- Ice cubes
- 30 ml. of elderflower syrup
- 70 ml. of Prosecco or sparkling wine
- 20 ml. of sparkling mineral water
- Mint leaves
- Lemon slices
[/ingredients]
[directions title=”Directions”]
Step-1: Add ice cubes to the glass
Step-2: Add the Prosecco
Step-3: Add the Syrup
Step-4: Splash in the Water
Step-5: Garnish with Mint leaves and Lemon slice
Step-6: Stir gently to mix fully
[/directions]
Saluti!