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Russian Spring Punch Recipe

Oct 06, 2017 | Post By Brodey Sheppard
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If you’re a fan of a nice Kir cocktail, you may enjoy this bubbly drink which gives the classic aperitif an added boost of vodka.

For a drink to be called a punch, it needs to contain ingredients that are sweet, sour, strong and weak. Usually, this translates into sugar, citrus, alcohol and juice or soda. In the case of a Russian Spring Punch, the “weak” ingredient is replaced with Champagne, so don’t be fooled by its light appearance. This cocktail packs a wallop.

Some recipes add a measure of Chambord which pairs nicely with the crème de cassis and gives a stronger berry flavour to the drink. If you don’t want to open a bottle of Champagne, you can also use Prosecco or any other quality sparkling white wine.

The Russian Spring Punch was invented by a bartender in London in the 1980s for a private house party. The drink became so popular that it is now listed as an official New Era drink by the International Bartenders Association. If you sip this elegant cocktail before dinner, you’ll have to agree that it earned its place.

Here’s the recipe for making a Russian Spring Punch:

Ingredients

  • 25ml Vodka
  • 25ml Lemon Juice
  • 15ml Crème de Cassis
  • 10ml Sugar syrup
  • Champagne
  • Fresh raspberries and lemon slice to garnish

Preparation

  1. Fill a cocktail shaker with ice
  2. Add all of the ingredients except the Champagne
  3. Shake vigorously
  4. Strain into a Collins glass filled with ice
  5. Top with Champagne
  6. Garnish with a couple of fresh raspberries and a slice of lemon

Equipment

  • Cocktail shaker
  • Ice
  • Collins glass

TAGS

champagne, drink, cocktail, punch, russian spring punch

ABOUT AUTHOR

Photo of Brodey Sheppard

Brodey is an enthusiastic marketing and advertising strategest out of the Sunshine Coast, Australia. Brodey has always been passionate about liquor and alcohol in general. You will find Brodey on the weekends either out on the football pitch kicking goals or down the lake with a glass of wine.

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