Russian Spring Punch - Vodka, Cassis & Sparkling Wine Cocktail

The Russian Spring Punch brings together tart lemon, blackcurrant liqueur, vodka, and sparkling wine in a long cocktail that is lively without losing its structure. Crème de cassis supplies concentrated berry sweetness, while lemon keeps the drink sharp and the sparkling wine stretches everything into a crisp, celebratory serve over ice.

A Dick Bradsell Modern Classic

British bartender Dick Bradsell created the Russian Spring Punch in London during the 1980s. The drink later became associated with the cocktail revival of the 1990s alongside other Bradsell creations. Its name references vodka through "Russian," while its sparkling, Collins-like construction inspired the "Spring Punch" portion of the name.

What You'll Need

Ingredients

• Vodka - gives the cocktail a clean spirit base without covering the fruit.
• Lemon Juice - supplies the acidity needed to balance the cassis and syrup.
• Creme de Cassis - adds concentrated blackcurrant flavor, color, and sweetness.
• Simple Syrup - softens the lemon and rounds out the berry liqueur.
• Sparkling Wine - lengthens the drink with bubbles and a dry, crisp finish.

A dry sparkling wine works best because the cassis and simple syrup already provide plenty of sweetness. If crème de cassis is unavailable, a blackcurrant liqueur with a similar sweetness level is the closest practical replacement.

Equipment

• Cocktail shaker
• Jigger
• Hawthorne strainer
• Collins glass
• Bar spoon

A Sour with a Sparkling Finish

The Russian Spring Punch sits somewhere between a vodka sour, a Collins, and a sparkling wine cocktail. Lemon and syrup establish the sweet-sour structure, cassis gives the drink its distinctive berry character, and sparkling wine makes the final serve lighter and more energetic. Serving it over ice keeps that combination long and refreshing.

Substitutions & Variations

Use brut sparkling wine for the driest finish or a slightly fruitier sparkling wine if you prefer a softer profile. Chambord can provide a raspberry-led variation when crème de cassis is unavailable, though it changes the defining blackcurrant flavor. Gin can replace vodka for a more botanical variation, but that moves away from the IBA specification.

Helpful Tips

Use freshly squeezed lemon juice because bottled juice can flatten the balance of the drink. Chill the sparkling wine before mixing so the finished cocktail stays cold without excessive dilution. Add the sparkling wine after shaking to preserve its carbonation. Pour it slowly, then stir only once or twice. Fresh blackberries make the most natural garnish and visually reinforce the cassis.