Russian Spring Punch is a sparkling vodka and cassis sour. The still ingredients should be shaken first, while Champagne is added only after straining to preserve carbonation.
Shake vodka, creme de cassis, sugar syrup, and lemon juice with ice. Strain into a highball glass over fresh ice, top gently with Champagne, and serve without garnish.
Serve in a highball glass over ice with a deep pink-purple color and visible bubbles. Keep it ungarnished.
Pair it with smoked salmon, goat cheese, fried appetizers, berry desserts, or brunch dishes.
Created by Dick Bradsell in London, Russian Spring Punch combines a vodka sour structure with cassis and sparkling wine.
Best for brunch, celebrations, and sparkling long-drink service.
Vodka gives clean strength, cassis adds blackcurrant sweetness and color, lemon supplies acidity, syrup rounds the drink, and Champagne adds lift.
Sparkling, tart, modern-classic, and celebratory.
Use prosecco for a softer fruitier version, but keep any sparkling wine out of the shaker.
12%
⚠️ Alcoholic beverage: not suitable for minors, pregnant individuals, or designated drivers. Please enjoy responsibly.
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