Sparkling · Celebration · Spring

Russian Spring Punch

Vodka, lemon and cassis shaken, sparkling wine over the top, berries in the glass. Fruity, fizzy and dangerously drinkable.

Base: Vodka
Glass: Highball glass
Method: Shake
Strength: 14.02% ABV

Ingredients

25 mlVodka1 swap
Any neutral vodkahigh
Little change
25 mlFresh Lemon Juice1 swap
Fresh lime juicemedium
A touch sharper
15 mlCrème de Cassis
10 mlSugar Syrup
top upSparkling Wine

How to make

Technique

Shake · 10–15s

Shaking chills the drink fast while adding dilution and a light texture.

Pour all ingredients into cocktail shaker except the sparkling wine, shake well with ice, strain into chilled tall tumbler glass filled with ice
and top up with sparkling wine.

Serve

Glass

Highball glassAlso fine: Collins glass, Tall tumbler

Garnish

Garnish with blackberries and optionally a lemon slice as well.Add the berries last so they sit on the ice.

optional

Taste & nutrition

14.02%ABV

165kcal

1.04Drinks

StrengthMedium

Sweet to dryBalanced

Estimated from ingredient amounts and assumed ABVs — not a lab measurement.

Good to know

Use freshly squeezed juice — bottled tastes flat.
Add the fizzy mixer last so it keeps its bubbles.

History

Year1990s

PlaceLondon, England

Created byDick Bradsell

Dick Bradsell created the Russian Spring Punch in 1980s London, essentially a spiked, sparkling Kir Royal over ice. Vodka, lemon and crème de cassis are lengthened with Champagne and a little sugar. Following the punch formula, most of the "weak" element is replaced by fizz, making it deceptively strong. Fruity and celebratory, it is a Bradsell signature.

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