Prosecco Hugo – a taste of the Tyrol
At my mother’s 70th there was a bit of a run on the Appeltiser, which left me with a surplus of Prosecco. So, for a Boxing Day special, I thought I’d make a Prosecco Hugo as served on the jaunt to Salzburg in the restaurant Shrimps.
First I crushed some mint leaves and put them in the base of the glass.
I added a couple of wee slices of lime;
I added some ice and a wee bit of elderflower cordial and made the rest up with the prosecco. I should have had some carbonated mineral water in there as well, but I, well, didn’t have any.
So there we go.
Sehr schön! Prost! (Thanks Kirsty)