The Spritz is Not Just for Warm Weather Months

I recently had a request to add the Hugo Spritz to my corporate cocktail library.
​But what is this Spritz and who is Hugo?

Doing a quick search on line you get a mix of ideas and uses. Some people consider the Hugo to be the Alpine Spritz, where you are working with alpine flavors and aromas to achieve a different variation on the Spritz. Essentially using Elderflower as the base rather than Aperol. This is because the drink originates in the Alpine region of northern Italy called the Dolomites. Elderflower and similar floral ingredients are more common than the citrus used for Aperol's flavor. Not really sure who Hugo is, though. I'll get back to you on that one.

But I recently had a drink that I liked very much called an Alpine Spritz made with Braulio Amaro, Cardamaro, and a touch of lemon juice + lemon swath as garnish. Served in a footed glass – you can use a wine glass or simply use a highball as well, depending on what you have available. I tested the recipe out and I basically got to about ¾ oz each on the Braulio and Cardamaro with ¼ lemon juice, topped with Soda. Like all cocktails though, you can adapt based on yoru personal preferences.
Braulio is a great Amaro, and this drink can be a great cooler weather addition/alternative to the Spritz category.

I would like to see more additions with Amaro and Fernet (not just Branca) to the drink category offerings at more restaurants and bars. These are great Sessionable Cocktails styles with lower abv for the Sober-Curious. And they are great aperitif cocktails, as they are refreshing, slightly bitter (kind of mouthwatering like acidity in a white wine), and help to get your palate ready to eat. Lower abv also means you can have a drink, and then maybe another, without a major impact on your senses, so to speak.

Here are a few of my standard recipes fo these drinks...

Hugo Spritz
1/2oz St Germain or other Elderflower liqueur
1 spring mint muddled with Elderflower in glass
4oz Prosecco
1oz Club Soda to fill
Lemon and Mint Spring for garnish
Build in wine or other short footed glass, or in a highball

Alpine Spritz
3/4oz Braulio Amaro
3/4oz Cardamaro
1/4oz Lemon juice
Club Soda to fill
Large lemon swath expressed and to garnish
Build in Highball or footed beer glass or wine glass

​Fernet con Coca
Fernet and Coke anyone?
1.5oz Fernet of choice
4-5 oz of Cola
Lemon wheel garnish

I have a growing collection of Amaro and Fernet on my kitchen bar. I am slowly posting thoughts on these items on my Substack, so check it out if you are interested.