Cocktail recipe: Hugo. All rights reserved.A fragrant and refreshing cocktail in hand, relaxing and enjoying what is to come. The word cocktail is a bit of an etymological puzzle: Originally only a nickname for an animal that rears up when irritated, by the late 1700s it had become another word for a … That means no time for so much imagination in the creativity department.
It was an alternative to the then popular Aperol Spritz.Edelflower syrup or liqueur were more available than lemon syrup so it eventually evolved to their usage.Here are some pictures from the towns in the area, both in Austria and Italy. Recipes. Because I liked it better than Otto”.The drink is built in the glass. One of these German-born bartenders was Hugo Ensslin, who authored Recipes for Mixed Drinks in 1917, the last major cocktail book published before Prohibition in 1920. It was only invented around ten years ago, but already the elderflower spritzer known as Hugo – or ‘Ugo’ in Italy – has become the classic warm-weather long drink in bars from Milan to Munich, and its fame is quickly spreading.The genealogy of the mix is hotly disputed: most of the origin legends trace it back to a bartender called Roland Grüber, who goes by the professional name ‘AK’, from the largely German-speaking Alto Adige region in the north of Italy. Trentino-Alto Adige is an Italian region that uses two languages, Italian and German so all the towns have two names. Choose a standard-sized red wine glass, add the ice cubes, and pour in the elderflower liqueur. Le Sirenuse’s head barman Robert Wimmer suggests one more tweak to make Hugo “the perfect, refreshing summer drink”: a garnish of summer berries.But whether or not AK was Hugo’s biological father, we love his explanation for the choice of name, as given to German newspaper Der Spiegel: “Why Hugo? It is typically made with gin, maraschino liqueur, creme de violette and lemon juice. Hugo, a name chosen at random, was first mixed in 2005 by Roland Gruber from Sanzeno Wine & Cocktail Bar in South Tyrol using prosecco, lemon syrup, a few mint leaves and a splash of soda. In the processing of elderflower nothing is left to the chance, especially at harvest. And then comes the consecration: The German weekly magazine Der Spiegel devotes an entire article to the Hugo in September 2012. Hugo is a cocktail pleasing to the eye, fresh, light and fragrant: the perfect drink for the summer.. At the base of the cocktail, elderflower syrup, derived from an ancient recipe from Trentino, the ideal aroma for drinks and appetizers.. It was only invented around ten years ago, but already the elderflower spritzer known as Hugo – or ‘Ugo’ in Italy – has become the classic warm-weather long drink in bars from Milan to Munich, and its fame is quickly spreading. But I have also learned to run in and out of the kitchen and take pictures as fast as I could before the food is proclaimed inedible. Legend tells that Count Camillo Negroni asked his friend, bartender Forsco Scarselli, to strengthen his favourite cocktail – the Americano – by replacing the soda water with gin. It was an alternative to the then popular Aperol Spritz. Sharing the aroma of my life in Italy through food, travel and photography.Copyright 2011-2020. While it may sound a bit funny that a cocktail from the early 1900s is called the Up to Date, this Manhattan-esque classic, made with rye whiskey, Grand Marnier, and sherry, is no laughing matter.
HUGO. 26.08.2015. Add the soda water – either from a syphon or a bottle – and top up with a good Prosecco (you may find you need less than 5cl or 50g – this is very much a question of taste).Garnish with mint and summer berries – some red and some purple or black for maximum colour contrast. The oldest reference I've seen for this drink is the 1916 edition of Hugo Ensslin's Recipes for Mixed Drinks. But sometimes, simplicity works best.Let me show you this very aromatic drink that originated from,Hugo, a name chosen at random, was first mixed in 2005 by.South Tyrol using prosecco, lemon syrup, a few mint leaves and a splash of soda. I have come to terms with the rush a food blogger has to live with after cooking a dish. Refreshing and light, the Spritz Hugo has been high-altitude tested by respected baristas.. Germans and Austrians will no doubt disagree, but this aperitivo was created in 2005 by Italian barista Roland Gruber at the San Zeno Wine & Cocktail … Apron and Sneakers. Hugo is a surname and male given name of Germanic origin Hugo, meaning "mind". A brief, inebriated history: The most widely reported version of this drink’s origin is that it was invented at Caffe Casoni in Florence, Italy in 1919. Hugo, the Latin form of Hugh, has more heft and energy than the original -- and of course we love names that end (or begin, for that matter) with an o. It’s called the Spritz Hugo (Ugo in Italian, pronounced OOH-goh).
But AK’s Hugo used lemon balm cordial rather than elderflower – which has since become the cocktail’s defining characteristic.Perhaps, as so often, the Hugo arose out of the zeitgeist, with several people contributing, in a series of small steps, to today’s canonical recipe. Five minutes tops? It’s the preferred aperitivo — summer or winter — around the Dolomites. It was seen in Innsbrück in 2009, next in the German trendy bars; people adapt it: in Munich, white wine is used instead of Prosecco, elderflower sirup instead of lemon balm sirup.
Naturno, Trentino-Alto Adige, Italy, photo by PhilippSteiner (CC BY-SA 3.0 via Wikimedia Commons),Allegedly, it was invented by a bartender from,Hugos with elderflower, photo by http://www.ristoramagazine.ch/2014/07/quali-cocktail-beviamo-destate-eccone-5-da-non-perdere/ (in Italian),And then comes the consecration: The German weekly magazine,Tel Aviv Beach, Donaukanal, Vienna, Austria © Tel Aviv Beach,Inscrivez-vous pour recevoir les derniers articles |.Your email address will not be published.View Alexandra Pierré-Caps’s profile on LinkedIn,← Review: Rathaus Wein & Design Hotel, Vienna, Austria,The Eurovision song contest: myth and reality,The chimney-cake: kürtőskalács or trdelník.
I have learned to cook one portion more to take photos of when time is not so constricted between putting warm food on the table and feeding my family.