John Myers
Pink Hugo
The perfect pink hugo recipe with a picture and simple step-by-step instructions.
- 100 cl Elderberry syrup
- 50 cl Grenadine
- 250 g Raspberries
- 2 Pc. Mint stalk
- 3 Pc. Limes
- 1 l Prosecco rosé
- Ice cubes
- 5 Pc. Straws
- First pluck and wash the fresh mint, then rinse the limes under warm water and cut them into eighths. Then place 3-4 leaves of mint and half a lime (4 pieces) each in a cocktail tulip and mash lightly with a spoon or bar pestle. Then put the raspberries (approx. 4-5 pieces) in the glass. The syrups are measured out (2cl elderflower syrup and 1cl grenadine) and then poured over them. Immediately before serving, add the ice (2 cubes) and pour the rosé prosecco on everything. Put the straw in and you’re done!
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