Kein Hugo

The Kein Hugo is a gentle, sweet, sour, and minty summer version. Best suited for a hot summer!

Source: The recipe is inspired by personalities.

ingredients

  • 40 ml
    Gin (liquor)
  • 20 ml
    mint ginger syrup homemade (Syrup)
  • 10 ml
    Elderflower Syrup Giffard (elderflower syrup)
  • 20 ml
    lemon juice fresh (lemon juice)
how to mix:
Add all ingredients into the shaker. Shake for a short time and strain into the prepared guest glass. Garnish with the mint sprig.
garnish:
1x sprig of mint
Place the sprig inside the glass.
Image: supermachine.art
Timo Wessels
Rights: Creator
Copyright: Copyright

beverage details

featured

bar technique:
Shake, Strain
equipment:
cocktail shaker, hawthorne strainer, jigger
glassware:
Goblet Wine Glass
garnish:
sprig of mint

characteristics

variation:
Sour
style:
Herbal and Sour, Spring, Summer
occasion:
Cruise Ship Specials, Island Escape, Sunset Sippers
Color:

aroma chart

  • Fruity
  • Alc. Strength
  • Bitter
  • Sweetness
  • Finish

detailed mixing instructions

  1. Prepare your Mise en Place.
  2. Prepare your bottle setup.
  3. Chill the serving glass with either crushed ice or ice cubes. Or place it in a fridge or freezer.
  4. Prepare your garnish.
  5. Add all ingredients into the shaker.
  6. Add ice cubes into the shaker
  7. Dry shake for about 15 seconds.
  8. Take the chilled glass out of the fridge/freezer. If you used ice to chill the serving glass, remove everything from the glass.
  9. Add around 2 to 3 ice cubes into the serving glass.
  10. Strain into the serving glass.
  11. Add your garnish.
  12. Clean up your working station.

mixing tips

garnish

  • Always use fresh herbs for the garnish.

editor recipe notes

The Kein Hugo requires our special homemade ginger-mint syrup. We always do the syrups for our lemonades by our own. But we really rarely do cocktails with them. So the combination of Gin, mint, ginger, and elderflower is a fascinating one. That’s why this drink is a real signature drink. It is important that the syrup needs to be fresh. You can only use a syrup that is 10 days old or something like that. The reason is that the ginger and mint are changing their flavors. Anyway, we are serving a lot of ginger-mint lemonades, so we are always using the proper syrup =) It is really pleasant on the tongue, and even if it does not look like a cocktail with a high ABV…. it is still a whole gin & tonic that you are drinking.

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