Russian Spring Punch
A berry, refreshing and bubbly wine & sparkling cocktail ∙ Shake ∙ 3 min ∙ 12% ABV ∙
The Russian Spring Punch shakes vodka with raspberries, crème de framboise, crème de cassis and lemon, then tops it with dry sparkling wine.
Ingredients
1
Servings
Garnish
Instructions for 1 serving
- Pre-chill a glass
- Shake the first 6 ingredients with ice: Fresh raspberries 7 pcsVodka 45 mlCrème de Framboise 10 mlCrème de Cassis 10 mlLemon juice 20 mlSugar syrup 10 ml
- Pour Dry sparkling wine 50 ml into the shaker
- Strain into the ice-filled glass
- Garnish with a lemon wheel and seasonal berries
- Note: Can be scaled up and served from a punch bowl or a large pitcher
Tips
- Shake hard enough to break the raspberries apart, so their pulp and color end up in the drink, not just their juice.
History
The Russian Spring Punch was created in London in the 1980s by British bartender Dick Bradsell. He later described it in a 1998 issue of CLASS magazine as essentially a spiked Kir Royal served over ice. Bradsell started from the old punch formula of one part sweet, two sour, three strong, and four weak, with sparkling wine standing in for most of the "weak" element, though the proportions in this recipe depart from it. Bradsell said he could no longer recall which bar he was working at when he devised it. He recounted creating the drink for friends who wanted to throw a cocktail party without the expense of stocking full bottles of spirits. Guests were provided with vodka, cassis, syrup, and lemon juice, and simply asked to bring their own sparkling wine to top it up.
FAQ
How do you make a Russian Spring Punch?
Shake fresh raspberries, vodka, crème de framboise, crème de cassis, lemon juice and sugar syrup with ice. Add the sparkling wine to the shaker, then strain into an ice-filled glass and garnish with a lemon wheel and seasonal berries. For a group, scale it up and serve it from a punch bowl or pitcher.
What is in a Russian Spring Punch?
Vodka, fresh raspberries, crème de framboise, crème de cassis, lemon juice, and sugar syrup, topped with dry sparkling wine. The fruit liqueurs and berries give it its pink color, while the sparkling wine keeps it light and effervescent.
Is a Russian Spring Punch shaken or stirred?
Shaken. The shake breaks down the raspberries and chills the vodka and lemon juice. The sparkling wine goes into the shaker only afterward, just before straining.
How strong is a Russian Spring Punch?
About 12% ABV, which is lighter than most vodka cocktails since it is stretched with sparkling wine and fresh fruit.
Is a Russian Spring Punch a Russian cocktail?
No, it is not a traditional Russian drink. Dick Bradsell created it in London in the 1980s; the name nods to the vodka in it rather than to any Russian heritage.
