Sparkling cocktails · Vodka · IBA official
Deep ruby at the bottom, pale pink froth on top, and a scent of ripe blackcurrant. Tart lemon and dry Champagne keep the fruit in line, so it drinks lighter than it looks.
¾ oz
vodkae.g. Absolut · Smirnoff · Grey Goose · Ketel One · Belvedere
¾ oz
lemon juice
½ oz
crème de cassise.g. Lejay · Giffard · Gabriel Boudier · Marie Brizard
¼ oz
simple syrup
top up with
champagne brute.g. Moët & Chandon · Veuve Clicquot · Taittinger · Laurent-Perrier · Pommery
Garnish: Lemon wheel and fresh berries · Ice: Ice cubes
Russian Spring Punch
Juicy blackcurrant and lemon with a dry, fizzy finish. Light and refreshing, with moderate alcohol.
The Russian Spring Punch is credited to Dick Bradsell, the London bartender behind the Espresso Martini and the Bramble. He created it in the 1980s, a period when he was reshaping the London bar scene with simple, fresh drinks that later became modern classics.
The name has little to do with Russia beyond the vodka base, and the "punch" refers to its long, fruity, sparkling style rather than to a bowl. Structurally it is a vodka sour lengthened with Champagne and coloured with crème de cassis, a relative of both the Kir Royale and the French 75. It became a staple in London bars and was later included in the IBA list of New Era Drinks.
Not in the bowl sense. It is a single-serve long drink; the name refers to its fruity, sparkling style.
It is credited to London bartender Dick Bradsell, who created it in the 1980s.
Yes, choose a dry brut prosecco. The drink will be a little fruitier and softer.
The perfect sound
A sparkling Soho night in the golden era of London bars.
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