Frozen Hugo Spritz

A frozen cocktail garnished with fresh mint is served in a coupe glass. Behind it, there is a bottle of sparkling wine, a halved lime, and more mint leaves on a light surface.

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Spritz season is officially here! This year, I'm passing on the Aperol Spritz and blending up something just a little more fun: the Frozen Hugo Spritz. If you haven’t met the Hugo Spritz yet, let me introduce you. It’s a light, floral, slightly sweet Italian cocktail traditionally made with St-Germain, Prosecco, and a touch of soda water. It’s refreshing, it’s pretty, and it’s criminally underrated. But because I like to keep things fun, and just a little extra, I gave the classic Hugo a frozen twist—with honeydew melon! Trust me, you’ll want to sip this all summer long.

Prep Time15

Course: Drinks

Servings: Cocktails

Equipment

2 ice cube trays
1 blender

Ingredients

1 large honeydew
100 ml St Germain liquor
1/2 bottle of prosecco
3 mint leaves + more to garnish

Instructions

Deseed the honeydew and use a baller to scoop out the flesh.
Grab 2 ice cube trays and fill each compartment with 1 to 2 balls of honeydew.
Pour the St Germain over the honeydew and freeze overnight.
When ready to serve, grab a blender, fill with ice cubes, plus 3 mint leaves, and blend.
Fill 4 coup glasses ½ way with St. Germain-Honeydew slushy, top with Prosecco and garnish with fresh mint.

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