Russian Spring Punch
Vodka, lemon and cassis topped with Champagne. Created by Dick Bradsell in the 1980s.
Shaken · Highball · Medium · about 3 minutes · about 13% ABV
Ingredients
- 30 ml Vodka
- 22.5 ml Fresh lemon juice
- 15 ml Crème de cassis
- 7.5 ml Sugar syrup
- 60 ml Champagne or sparkling wine
- Berries (garnish)
- Lemon wheel (garnish)
Method
- Pour 30 ml vodka into the shaker
- Add 22.5 ml fresh lemon juice
- Pour 15 ml crème de cassis into the shaker
- Pour 7.5 ml sugar syrup into the shaker
- Add ice
- Shake hard
- Strain
- Top with 60 ml champagne or sparkling wine
- Garnish
About the Russian Spring Punch
The punch family. Punch is the ancestor of the cocktail. British sailors and East India Company traders were drinking it by the early 1600s, mixing spirit, citrus, sugar, water and spice in big bowls. The name is often traced to a Hindi word for "five", after its five ingredients, though this is debated.
Russian Spring Punch FAQ
What's in a Russian Spring Punch?
30 ml vodka, 22.5 ml fresh lemon juice, 15 ml crème de cassis, 7.5 ml sugar syrup, 60 ml champagne or sparkling wine, garnished with berries and lemon wheel.
How strong is a Russian Spring Punch?
About 13% ABV once mixed with ice, which is 1.7 Australian standard drinks per serve. That is about as strong as a glass of wine or lighter.
Should I shake or stir a Russian Spring Punch?
Shake it. citrus, juice and cream need shaking to mix properly and gain a light, lively texture.
What glass do you serve a Russian Spring Punch in?
A highball, about 350 ml. Serve it over ice. No highball? Use any tall, straight-sided glass.
