We're back in the kitchen, and this time we're taking cocktail hour to the next level. No rules, just another great bottle of wine and a really fun idea. Welcome back to the 90+ Cellars Test Kitchen!
The Hugo Spritz Dip: A Test Kitchen Original
If you've ever sipped a Hugo Spritz (made with our Lot 50 Prosecco, of course!) on a warm afternoon and thought this is perfect, we have good news… we turned it into the perfect spring dish.
We took everything that makes a Hugo Spritz delicious (the elderflower, the mint, the citrus, the bubbles) and asked what it would taste like in a dip? The answer is this silky whipped ricotta that tastes like sunshine in a bowl. Make both, put them on the same table, and watch people lose their minds a little.
The Star of the Show: Lot 50 Prosecco
A great Hugo Spritz lives and dies by its Prosecco, so we used our Lot 50. It is dry and crisp with a clean, refreshing finish that lets the elderflower and mint shine without getting in the way. It goes in the glass, it goes in the dip… it’s the kind of bottle that earns a permanent spot in your fridge all season long.
Hugo Spritz Recipe
Prep time: 5 minutes | Serves: 1
Ingredients:
- Ice
- 5 to 6 fresh mint leaves
- 1 oz lemon or lime juice
- 1.5 oz elderflower liqueur (St-Germain or similar)
- 3 oz chilled Lot 50 Prosecco
- Splash of soda water
- Fresh mint sprig and lime wheel to garnish
Directions:
- Fill a large wine glass generously with ice.
- Add the fresh mint leaves and lemon or lime juice.
- Pour in the elderflower liqueur, then top with chilled Prosecco.
- Add a splash of soda water and give it a gentle stir, just enough to bring everything together without losing the bubbles.
- Garnish with a fresh mint sprig and a lime wheel. Sip immediately.
Pro tip: Give the mint a gentle clap between your palms before dropping it in the glass. It wakes up the oils and makes the whole drink smell incredible.
Hugo Spritz Dip Recipe
Prep time: 10 minutes (plus overnight drain if possible) | Serves: 4 to 6
Ingredients:
- 500g full-fat ricotta, drained overnight if possible
- Splash of heavy cream
- 1 tbsp Lot 50 Prosecco
- Zest of 1 lime
- 1 tsp fresh lime juice
- 1 tsp honey, plus more for drizzling
- Pinch of flaky sea salt
- Fresh mint, fresh basil, and cucumber ribbons to top
Directions:
- If you have the time, drain the ricotta overnight in a fine mesh strainer or cheesecloth set over a bowl in the fridge. It makes a noticeable difference in texture and is worth the extra step.
- Add the drained ricotta to a blender or food processor with the heavy cream, Prosecco, lime zest, lime juice, honey, and sea salt.
- Blend until completely smooth and silky. Taste as you go and adjust to your liking.
- Spread into a shallow bowl and top with torn fresh mint, basil leaves, and cucumber ribbons.
- Finish with a generous drizzle of honey and serve with pita chips, sliced baguette, or crackers.
Pro tip: You can make the dip a day ahead and keep it covered in the fridge. Just add the fresh toppings right before serving so everything stays vibrant and pretty.
How to Serve It
Pile the dip into a shallow bowl and surround it with pita chips, sliced baguette, crackers, or cucumber rounds. Set the cocktails out right alongside it and let people graze. If you are making this for a group, mix the elderflower, citrus, and mint ahead of time in a pitcher and top each glass with our Lot 50 Prosecco to order so the bubbles stay fresh.
That is the whole idea behind the 90+ Cellars Test Kitchen. Great wine, a little creativity, and something worth making on a weekend afternoon. We hope this one earns a spot in your rotation. Try this one out and let us know what you think. Tag us on Instagram @90pluscellars, we want to see your spread!