The Bite Magazine - Spring/Summer 2025 - Issue 37

bitedrinks and fun. “It has to be bright, bubbly, the type that’s welcome at any party. Sweet, but not too sweet,” she tells him. In the rom-com-inspired sequel, So- phie demonstrated the simplicity of everyday spritz moments with a touch of French flair and the St-Germain Hugo Spritz through her signature wit. The campaign will continue through- out the season, with culinary digital content collaborations helping the ac- tress enhance her skills in the kitchen and activations around the globe, in- cluding a ‘La Terrasse’ pop-up at Nord- strom’s New York City flagship, which will give guests a chance to bask in the beauty of living brightly. “I’m thrilled to continue my partner- ship with St-Germain, a brand that embodies my philosophy of embrac- ing the lighter side of life and makes me look pretty good behind a bar,” the actress shared. “I’m excited to finally show off my bartending skills in this summer’s sequel and, whilst I might not be a chef, when it comes to making the perfect drink, I’ve found my signa- ture - the St-Germain Hugo Spritz.” Hugo Spritz is the Italian cousin of the classic St-Germain Spritz, adding a bright and zesty aroma to the elder- flower cocktail with mint and lime. “I may not be a bartender, but this? I’ve mastered it,” Sophie says in the short film before giving the steps to create a lighter drink. “Let’s start with some- thing bright,” pouring 2 oz sparkling wine into the glass. “A splash of light- ness, a little sweetness and something fresh,” adding 2 oz sparkling water, 1½ oz St-Germain Elderflower Liqueur and lime and mint garnish. You can also make a more robust drink with 40 ml St-Germain Elderflower Li- queur, 60 ml Martini Prosecco, 60 ml soda water, 8-10 mint leaves, a mint sprig, and a lime wedge for garnish. Add ice to a wine glass, pour in St-Ger- main, and add approximately eight mint leaves. Top with sparkling wine and soda water, then stir the drink to combine the ingredients and garnish with a mint sprig and lime wedge. Sit back, relax and be transported to aperitif hour in the Italian Alps with your delicate and beautifully balanced Hugo Spritz. Initially called Otto and later changed to Hugo, the drink was invented by bartender Roland Gruber in 2005 in Naturno, Italy. It gained popularity in neighbouring countries like Austria and Germany. The sweet elderflower cordial replaced the tangy lemon syrup, eventually becoming the perfect ingredient. “After all, a heaven- ly splash of St-Germain makes every drink better!” Other cocktails made with the liqueur include St-Germain Margarita, also known as the St~Rita, the brand’s special take on the world’s favourite tequila cocktail. It consists of 25 ml St-Germain Elderflower Liqueur, 45 ml Patrón Silver Tequila, 20 ml fresh lime juice and a lime wedge for gar- nish. Combine the liqueur, tequila, and fresh lime juice into a shaker, then add ice to the shaker and shake vigorous- ly until it is nicely chilled. Strain into a rock glass filled with ice and garnish with a lime wedge. Elderflower 75, a classic French 75 cocktail variation, mixes 30 ml St-Ger- main Elderflower Liqueur with 10 ml Bombay Sapphire Gin, 10 ml lemon juice, and 75 ml champagne. Pour the