A couple of summers ago in Italy while awaiting the birth of my 6th. grandchild my daughter’s friend introduced me to Hugo. After one sip of this blissfully refreshing cocktail I wondered why we’ve never met before!
When in Italy, specially in the Veneto region my cocktail of choice had always been the Bellini served at either one of my favorite cafes, Florian’s or Quadri’s in Piazza San Marco.
Of course if one wanted to be real authentic I suppose a Bellini at nearby Harry’s Bar would be better; after all it was the Venetian bar where the cocktail was invented by Giuseppe Cipriani in 1948. But I much prefer the ambiance of Florian’s outdoor cafe; the perfect spot to people watch.
My husband on the other hand loves the Aperol Spritz. He says it’s a thirst quencher. I find it a bit too bitter.
But I digress! I was introducing you to Hugo. What exactly is a Hugo Cocktail? It’s an alcoholic aperitif originating in the Alto Adige or South Tryol province of Italy. This region includes parts of the Dolomites and Italian Alps mountain ranges. It’s actually one of my favorite regions of Italy, which again makes we wonder why I’d never met Hugo during one of my visits to the area.
The Hugo Cocktail, like the Bellini and the Spritz, is a Prosecco based cocktail; makes sense because the best Prosecco comes from within the Veneto region of Italy and the Alto Adige region is just north of the Veneto. The other ingredients in the Hugo include Elderflower Syrup or Liqueur, sparkling water, fresh mint leaves and lime. It truly is refreshing, the perfect summer cocktail.
Since traveling to Italy doesn’t seem to be an option this summer and most likely the rest of the year I’ve decided to bring my favorite places to me by making our favorite drinks and foods from each country. So today I’ll share my recipe for Hugo Cocktails as well as Bellinis and Spritzes. Just in case you don’t know what to do with that bottle of Prosecco you just popped open you’ll have 3 options. So pour yourself a drink and a plate of Cicchetti(bar snacks),sit back, and dream of Italy! Buon Appetito!
5 oz. Prosecco
1 oz. Elderberry Liqueur – I use St. Germaine
2-3 oz. Sparkling Water
2 Lime Slices
4-6 Fresh Mint Leaves
Place Mint Leaves in a wine glass and slightly crush or muddle. You want to let the minty aroma out but not smash the leaves.
Add ice and lime slices.
Pour Prosecco, Liqueur, and sparkling water over ice.
Stir and drink up!
3 Parts Prosecco
1 Part Peach Puree – Use 3-4 White Peaches (you can use any other peach if you can’t find white peaches)
Peel 3-4 ripe White Peach
Cut in quarters, remove pit
Puree in a blender
Strain in to a pitcher
Divide between chilled champagne flutes.
2 Parts Aperol or Campari will do in a pinch
3 Parts Prosecco
A splash of sparkling water
Put ice in a glass
Add Prosecco, Aperol, and sparkling water
Garnish with Orange slice
You’re probably wondering what in the world Dalgona Coffee is. Basically it’s whipped coffee which you can serve hot or cold. I prefer it cold topped with whipped cream!
I know topping whipped coffee with whipped cream seems, well, over the top. But I love my iced coffee sweet and the whipped cream adds that extra sweetness my sweet tooth craves.
Aside from feeding my caffeine and sugar addiction Dalgona Coffee gives me a good reason to put my handheld immersion blender to good use. I’d gotten one for Christmas a few years ago and seldom get to use it, that’s probably because I forgot I had one.
Anyway if you don’t have an immersion blender you can use a hand mixer or whip it the gold old fashioned way with a whisk. Just be prepared to whisk for about 20 minutes or so to get a really good consistency. Or you could order your immersion blender from amazon by simply clicking here!
By the way this article contains affiliate links. Should you click on a link and decide to make a purchase we receive a small commission at no extra cost to you. Our team uses these commissions to maintain this website so we can continue to share cool ideas and recipes with you!
In case you’re wondering Dalgona Coffee is a Korean Beverage which is named after a Korean sugar sweet. Most Dalgona Coffee doesn’t contain dalgona its name is derived from.
Dalgona Coffee became an internet sensation due to the Coronavirus Pandemic this year. People worldwide who are locked down (that’s like most of the world) posted videos and pictures of themselves on Social Media making this frothy concoction by hand. It probably also gave them their caffeine fix when running out to the neighborhood Starbucks or cafe isn’t an option due to strict lock down rules.
Anyway here’s the recipe:
3 Tbs. Instant Coffee Powder
3 Tbs. Sugar
2 Tbs. Water
Place coffee powder and sugar together in a small bowl.
Add water and mix vigorously with a whisk or if you prefer an immersion blender or handheld mixer.
Mix until fluffy .
Add ice cubes to your glass and pour enough milk until the glass is 3/4 full.
Top with the whipped coffee. And if you want sprinkle with cocoa powder, cinnamon, or top with whipped cream.
Serve chilled. Before you drink it mix the whipped coffee into the milk. This is super yummy!
You know peaches ‘n cream are a delicious pair, but have you tried orange juice and cream? Together they taste just like a creamsicle.
Orange Creamsicle Mimosas
Skip the boring beer this year—holiday parties deserve fun, festive drinks, like Christmosas and Jingle Juice. Whether you want a champagne, vodka, rum, or tequila base, we’ve got a drink for you.
Orange slices, for garnish
1/4 c. sugar, for rimming champagne flutes
1 c. orange juice
1 tbsp. heavy cream
1 bottle champagne, prosecco, or cava
Rim champagne flutes with an orange slice and dip in sugar. Set aside.
In a tall glass, stir together orange juice and heavy cream until combined. Pour into champagne flutes and top off with champagne.
Garnish with orange wedge.
Pecan Pie Martini
The only thing better than pecan pie is a pecan pie-flavored martini that’ll get you drunk.
These martini’s might look innocent, but trust us, they’re STRONG. If you’re looking for a slightly more tame holiday cocktail, check out another one of our favorites: our classic mulled wine.
6 oz. rumchata
6 creme de cocoa
3 tbsp. caramel, microwaved until pourable
1/4 c. toasted chopped pecans
Cool whip, for garnish
3 whole pecans, for garnish
Sprinkle of cinnamon, for garnish
- Place caramel and toasted chopped pecans on separate small shallow plates. Dip the rim of each glass first into caramel and then into chopped pecans to coat.
- Combine rumchata, creme de cocoa, and bourbon in a large cocktail shaker. Fill with ice and shake until cold, 30 seconds. Pour into martini glasses and top with a dollop of whipped cream, a whole pecan, and a sprinkle of cinnamon.
White Christmas Margaritas
Guarantee yourself a white Christmas this year.
Get the recipe from Delish.
1 (14-oz.) can unsweetened coconut milk
12 oz. silver tequila
8 oz. triple sec
1/2 c. lime juice
2 c. ice
1 lime, sliced into rounds for garnish
Lime wedge, for rimming glass
Sanding sugar, for rimming glass
Cranberries, for garnish
- Combine coconut milk, tequila, triple sec, lime juice and ice in a blender. Blend until smooth.
- Rim glasses with lime wedge and dip in sanding sugar. Pour into glass and garnish with lime and cranberries. Serve.
Holiday Cocktails To Put Some Extra Cheer In Your Season
Holiday Cocktails To Put Some Extra Cheer In Your Season
Asparagus is one of my favorite vegetables. It’s high in fiber, vitamins, and minerals; and low in calories and sodium. It’s a versatile vegetable that can be used as a side dish, appetizer, or as a main course ingredient, think stir-fry!
Here’s one of my favorite asparagus recipes. These Asparagus Pockets are tasty, easy, and look impressive. They’ll make a great appetizer at a party, specially during the holidays. They’re so easy to make, you can whip them out in less than an hour. Guests will think you spent hours preparing them!
Here’s my recipe, hope you love them as much as we do!
– 24 Asparagus tips – washed and trimmed to about 8” long
– 2 cans refrigerated crescent dough
– 1/2 shredded Parmesan cheese
– 1 Egg – beaten
- Pre-heat over to 375 degrees
- Prepare asparagus
- Unroll crescent dough – dough is pre-cut into 8 triangles and unroll as 4 sets of triangles together forming a rectangular piece
- Separate rectangles – Do not separate it into triangles – you should have 8 rectangles with a diagonal line scored from one corner to the other
- Press the scored line together to form a smooth rectangle
- Place 3 asparagus tips diagonally across the dough – from corner to corner
- Sprinkle about 1/2 tsp of cheese over asparagus
- Fold free corners over each other to form the pocket. Top and bottom of asparagus should peek out. Check picture above.
- Place each pocket on a parchment covered baking sheet.
- Brush each pocket with beaten egg.
- Bake in oven about 20 minutes or until dough is golden brown.
- Remove from oven and serve hot or warm.
- Makes 8 pockets.
Some of the cooks at the restaurant where I work were talking about stuffed pepper soup. We decided to stir up similar ingredients for a stuffed pepper soup recipe. Customer response was overwhelming!
2 pounds ground beef
6 cups water
1 can (28 ounces) tomato sauce
1 can (28 ounces) diced tomatoes, undrained
2 cups chopped green peppers
1/4 cup packed brown sugar
2 teaspoons salt
2 teaspoons beef bouillon granules
1 teaspoon pepper
2 cups cooked long grain rice
Chopped fresh parsley, optional
- In a Dutch oven over medium heat, cook and stir beef until no longer pink; drain. Stir in next 8 ingredients; bring to a boil. Reduce heat; simmer, uncovered, until peppers are tender, about 30 minutes.
- Add cooked rice; simmer, uncovered, 10 minutes longer. If desired, sprinkle with chopped fresh parsley.
Test Kitchen Tips
- Dark brown sugar contains more molasses than light or golden brown sugar. The types are generally interchangeable in recipes. But if you prefer a bolder flavor, choose dark brown sugar.
- Green peppers are unripened versions of red, yellow or orange peppers. They are less expensive because they’re quicker to get to market. Use colored peppers in recipes for more sweetness.
- Check out 31 stuffed pepper recipes.
1 cup: 337 calories, 14g fat (5g saturated fat), 70mg cholesterol, 1466mg sodium, 30g carbohydrate (13g sugars, 4g fiber), 24g protein.