“Hugo per te.” A cocktail based on prosecco, elderflower syrup, sparkling water, and mint leaves mixed in a white wine glass was brought to the high table where I was sitting. Grey and quiet Monday morning. Never loved it. I’d thought that a bit of alcohol could have given me more spirit to start the day where I took a remote working day from the mountain. The bartender went back to clean his bar and arrange the bottles sorted in a way that I had thought by the size of the labels. I sipped my Hugo and let one of the smaller ice cube slipped into my mouth and crushed it between my teeth.
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