Russian Spring Punch
An IBA-listed vodka punch that has stayed popular across Europe for its easy, refreshing drinkability. Crème de cassis dyes it a jewel-like purple-red, lemon and syrup build a bright sweet-sour frame, and a sparkling top-up keeps the bubbles light, weaving berry and citrus aromas. Ideal for afternoon gatherings and party openers.
Frequently Asked Questions
How do you make a Russian Spring Punch?
A Russian Spring Punch is made by shaken method in 6 step(s). 1) Fill a highball glass two-thirds with large cube ice and set aside. 2) Add the vodka, the crème de cassis, the fresh lemon juice and the simple syrup to a shaker. 3) Fill with ice and shake hard for 10 to 12 seconds until the tin frosts and the drink is well chilled. 4) Strain through a Hawthorne strainer into the ice-filled highball glass. 5) Top slowly with chilled sparkling wine, pouring down the back of a bar spoon to keep the bubbles; lift once gently and do not over-stir. 6) Skewer a lemon slice and a blackberry and rest them in the glass as garnish. Full recipe on MixMyth (mixmyth.com).
What ingredients are in a Russian Spring Punch?
A Russian Spring Punch needs 7 ingredient(s): Vodka 40ml, Crème de Cassis 20ml, Fresh Lemon Juice 30ml, Simple Syrup 15ml, Sparkling Wine top up, Lemon Slice 1 slice, Blackberry 1.
What does a Russian Spring Punch taste like? How strong is it?
Flavor profile: Fruity, Citrus Fresh, Crisp, Sweet. Strength: <18% ABV.
What glass is a Russian Spring Punch served in?
A Russian Spring Punch is typically served in a highball glass, prepared by the shaken method.
Ingredients
- Vodka40ml
- Crème de Cassis20ml
- Fresh Lemon Juice30ml
- Simple Syrup15ml
- Sparkling Winetop up
- Lemon Slice1 slice
- Blackberry1
Steps
- Fill a highball glass two-thirds with large cube ice and set aside.
- Add the vodka, the crème de cassis, the fresh lemon juice and the simple syrup to a shaker.
- Fill with ice and shake hard for 10 to 12 seconds until the tin frosts and the drink is well chilled.
- Strain through a Hawthorne strainer into the ice-filled highball glass.
- Top slowly with chilled sparkling wine, pouring down the back of a bar spoon to keep the bubbles; lift once gently and do not over-stir.
- Skewer a lemon slice and a blackberry and rest them in the glass as garnish.
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