Hugo Champagne Aperitif With Elderflower And Mint Recipes

HUGO - CHAMPAGNE APERITIF WITH ELDERFLOWER AND MINT

Steps:

• Crush or muddle 4 mint leaves in a champagne or large wine glass.
• Add a small amount of elderflower syrup (about 1-2 teaspoons or 5-10 ml). Be careful not to add too much, otherwise you will end up with an overly sweet aperitif.
• Add the lime juice, champagne (100 ml= 3.38 fluid ounces) and mineral water (150 ml= 5 fluid ounces). Stir well with a cocktail spoon.
• Add more mint leaves and lime slices, and ice as desired.
• Serve with a straw.

HUGO COCKTAIL

Steps:

• Gently scrunch the mint in your hands to lightly bruise it, then put in the bottom of a large wine glass. Pour over the elderflower cordial and gin and leave to infuse for 1-2 mins.
• Fill the glass with ice, then pour over the soda water and prosecco. Stir gently to combine. Garnish with the lime wedge and mint sprig before serving.

ELDERFLOWER CHAMPAGNE

Steps:

• Do not wash the flower, but remove any insects and the thick stalks.
• Place the sugar in a very large bowl and cover with 2 pints of boiling water.
• Stir until the sugar has dissolved.
• Then add 6 pints cold water, the rind and juice of the lemons, the vinegar and flowers.
• Stir well.
• Cover and leave, covered, for 48 hours, stirring occasionally.
• Strain through a fine sieve into clean bottles with screw tops.
• Leave an inch gap at the top of each bottle and screw down well.
• Leave in a cool place to mature. Nice served with ice. Ready to drink in 6 weeks but it tastes better the longer it is left.