📖 Instructions

1. Chill your glasses: Place your coupe or wine glasses in the freezer for about 10-15 minutes to ensure they are nicely chilled.
2. Muddle the mint: In a mixing glass, gently muddle 4-5 fresh mint leaves to release their aromatic oils. Be careful not to over-muddle, as this can make the mint taste bitter.
3. Add rose infusion: Pour 15 ml of rose syrup and 2 dashes of rose water over the muddled mint. The rose syrup adds sweetness and a concentrated rose flavor, while the rose water enhances the floral aroma.
4. Incorporate elderflower liqueur: Add 30 ml of elderflower liqueur (such as St. Germain) to the mixing glass. This liqueur contributes a delicate floral sweetness that complements the rose notes beautifully.
5. Combine ice and shake: Fill the mixing glass with ice cubes. Close securely and shake well for about 15-20 seconds until well-chilled.
6. Strain into glass: Strain the mixture into your chilled glass, ensuring no ice or mint leaves enter the serving glass.
7. Top with prosecco: Top the glass with approximately 90 ml of chilled Prosecco, leaving some room for the soda water.
8. Add soda: Add a splash of soda water (about 30 ml) to top off the cocktail. This lightens the drink and adds a bit more fizz.
9. Garnish attractively: Garnish with a few fresh mint leaves and a couple of edible rose petals for an elegant touch. If you’re feeling creative, you can also add a thin slice of cucumber.
10. Gentle stir: Gently stir the cocktail with a bar spoon to combine all the ingredients without losing the fizz.
11. Serve immediately: Serve your Hugo Rosato immediately and enjoy its refreshing and floral flavors.