London, England

Russian Spring Punch

A fruity, bubbly vodka punch that drinks easy but carries a real kick from the lemon and cassis.

vodkablackcurrantcassislemonsparklingfizzyfruitypunchhighballtart

ABV

Difficulty

Overview

What this drink is like

The first sip is sharp and fruity, with tart lemon cutting through the sweet, berry-heavy cassis. Mid-palate, the vodka warmth pushes through the bubbles and fruit. It finishes crisp and a little jammy, with the blackcurrant lingering after the fizz fades.

Who will like it

This is for people who like bright, fruity drinks with a sour edge but still want to feel the spirit underneath.

When to drink

Serve this at the start of a night out or at a summer party when you want something refreshing that still has some weight to it.

Ordering tip

If the bar makes it too sweet, ask for an extra squeeze of lemon to bring the tartness back into focus.

Ice: CubedTemp: ColdCost: $10–$15Glass: HighballBatch-friendlyMake aheadHome bar friendly

Flavor

Taste profile

This is a bright, punchy drink that leans hard on the sweet-tart side of the spectrum. The blackcurrant gives it a jammy, fruity weight that plain citrus drinks don't have. Bubbles from the sparkling wine lift it up and make it easy to drink fast, which can sneak up on you. It doesn't have much bitterness or depth, but it hits the spot when you want something cold and sharp.

Finish: The finish is short and tart, with a sticky blackcurrant note and a little warmth from the vodka fading out quickly.

Primary tastes

sweetsourfruity

Secondary

floral

Aroma

blackcurrantcitrusyeast

Bitternesslow bitterness
The cassis adds a tiny earthy edge, but there's no real bitterness here.
Sweetnessmoderately sweet
The sugar syrup and cassis give it a clear sweetness that sits right up front.
Sournessmoderately sour
A solid hit of fresh lemon juice keeps the sweetness from taking over.
Strengthmoderate strength
The vodka and sparkling wine give it a noticeable kick, but the juice and ice hold it back from feeling strong.
Refreshingvery refreshing
Cold, fizzy, and tart, this drinks like a grown-up lemonade on a hot day.
Complexitymoderate complexity
The cassis adds some depth to the basic sour template, but it's still a straightforward fruit punch.

Recipe

Make it at home

Shaken · Highball · equal parts on Vodka. A neutral, clean vodka works best here so it doesn't fight the fruit

Before you start

Get your sparkling wine open and your fresh lemon juice ready before you start. Pop a highball glass in the freezer for a few minutes if you have time.

Ingredients

VodkaBase Spirit25ml
Lemon JuiceJuiceFresh squeezed only25ml
Crème de CassisLiqueurBlackcurrant liqueur15ml
Sugar SyrupSyrup1:1 ratio sugar to water15ml
Sparkling WineWineProsecco or a dry brut champagne90ml
Lemon SliceGarnish1 slice
BlackberryoptionalGarnishDrop one into the glass for extra fruitiness1 blackberry

Garnish: Lemon slice, Blackberry

Tools

Cocktail Shaker · Shaking
To shake and chill the vodka, citrus, and cassis before adding the sparkling wine
At home: A large mason jar with a tight lid
Jigger · Measuring
To measure the liquid ingredients accurately
At home: A measuring shot glass or tablespoons
Hawthorne Strainer · Straining
To strain the ice out when pouring the shaken mix into the glass
At home: A fine mesh tea strainer
Highball Glass · Serving
The serving vessel that holds the drink and ice
At home: Any tall glass tumbler
Bar Spoon · Mixing
To gently stir the sparkling wine into the drink without making it go flat
At home: A long iced tea spoon

Steps

1
Fill your highball glass right to the top with ice cubes. Set it aside while you build the drink so the glass gets cold while you work.
!Using too little ice means the drink will warm up and go flat fast.
2
Pour 25ml vodka, 25ml fresh lemon juice, 15ml crème de cassis, and 15ml sugar syrup into your shaker. You don't need ice in the shaker yet.
!Using bottled lemon juice will make the drink taste flat and metallic.
3
Fill the shaker about two-thirds full with ice, seal it tight, and shake hard for about 10 seconds. You'll know it's done when the outside of the metal shaker feels icy cold and frosty.
~10s
!Shaking too softly won't chill and dilute the mix enough to balance the sharp citrus.
4
Pop the top off the shaker and fit your Hawthorne strainer over the opening. Pour the shaken mix over the ice in your highball glass, filling it about two-thirds of the way up.
!Pouring too fast can splash the mix over the side of the glass.
5
Top the glass up with 90ml sparkling wine, pouring it slowly down the inside of the glass to keep the bubbles. Take your bar spoon and give it one gentle pull up through the drink to mix—don't stir hard or you'll kill the fizz.
!Stirring vigorously will make the sparkling wine go flat before you even take a sip.
6
Slip a lemon slice onto the rim of the glass and drop a blackberry right into the drink if you're using one. Serve it right away while it's still bubbling.

Serve

Serve it in a highball glass packed with ice, and make sure to drink it soon after pouring while the sparkling wine is still lively.

Variations

Ingredient substitutions

Each row shows what you can swap in place of an original ingredient, and how the drink changes.

Swap options for Crème de Cassis

Crème de CassisBlackberry Liqueur
Match
Specialty availability
Crème de Cassis → Blackberry Liqueur: It shifts the flavor from blackcurrant to a deeper, slightly more bramble-like berry note.
Crème de CassisChambord
Match
Common availability
Crème de Cassis → Chambord: Adds a raspberry and vanilla note that makes the drink taste more like a French 75 variation.

Swap options for Sparkling Wine

Sparkling WineClub Soda
Match
Common availability
Sparkling Wine → Club Soda: Removes the yeast and fruit notes from the wine, making the drink lighter and less boozy.

Similar cocktails

Cousin drinks that share DNA with this one — each profile stands on its own.

Similar cocktail

Tom Collins

The Russian Spring Punch uses vodka and cassis instead of gin and soda water.

Match

The Russian Spring Punch tastes fruitier and sweeter than a Tom Collins, trading the gin's dry botanicals for rich blackcurrant and bubbly wine.

In common: Tall and fizzy, Citrus-forward, Refreshing highball

Ingredients

Both share

Lemon Juice, Sugar Syrup

Only in Russian Spring Punch

Vodka, Crème de Cassis, Sparkling Wine

Only in Tom Collins

Gin, Club Soda

Swapping gin for vodka removes the botanical notes, while the cassis and sparkling wine replace the plain soda with a fruity, alcoholic fizz.

Flavor

Shared flavors

Tart lemon backbone, Sweet and sour balance, Bubbly and refreshing

How Tom Collins differs

Fruity instead of herbal, Sweeter and heavier body, Less dry on the finish

View recipe & details →

Similar cocktail

French 75

The French 75 uses gin and skips the cassis, making it drier and more spirit-forward.

Match

Both drinks are fizzy and citrusy, but the cassis makes the Russian Spring Punch taste like a fruit punch while the French 75 stays lean and gin-heavy.

In common: Sparkling wine top, Citrus and sweetener base, Celebratory feel

Ingredients

Both share

Lemon Juice, Sugar Syrup, Sparkling Wine

Only in Russian Spring Punch

Vodka, Crème de Cassis

Only in French 75

Gin

The Russian Spring Punch swaps gin for vodka and adds cassis, turning a dry, botanical drink into a sweeter, fruit-forward one.

Flavor

Shared flavors

Bubbly texture, Sharp citrus bite, Dry champagne finish

How French 75 differs

Sweeter and fruitier, Lacks botanical depth, Heavier mouthfeel

View recipe & details →

Similar cocktail

Kir Royale

The Kir Royale is just cassis and wine, with no citrus or spirit base, making it much lighter.

Match

A Kir Royale is a sweet, light sipper, while the Russian Spring Punch brings a tart, boozy punch that hits harder on the palate.

In common: Blackcurrant flavor, Bubbly wine base, Sweet fruit profile

Ingredients

Both share

Crème de Cassis, Sparkling Wine

Only in Russian Spring Punch

Vodka, Lemon Juice, Sugar Syrup

The Russian Spring Punch adds a full sour base with vodka and lemon, turning a simple two-ingredient aperitif into a proper cocktail.

Flavor

Shared flavors

Sweet blackcurrant flavor, Bubbly wine texture, Grape and berry mix

How Kir Royale differs

Much sharper and more acidic, Stronger alcohol presence, More complex flavor layering

View recipe & details →

History

Origin

Dick Bradsell created this drink in 1980s London while working at Fred's Club. He wanted a punch that could be served at his own parties without him having to shake drinks all night, so he built a base that could be topped with sparkling wine straight from the bottle.

Creator: Dick Bradsell
Era: 1980s
IBA: Contemporary Classics
Data version: IBA contemporary classics spec
Confidence

The IBA spec lists this as an official contemporary classic, though some older recipes vary slightly on the ratio of cassis to syrup.

Practical

Tips & pitfalls

What works at home and what to skip when making this drink.

Tips

Worth knowing before you pour

Mix the vodka, cassis, lemon, and syrup ahead of time and just top with bubbles when guests arrive.
Use a dry prosecco instead of expensive champagne since the cassis dominates the flavor anyway.
Taste your cassis before mixing, as some cheaper brands are cloyingly sweet and need less syrup.

Avoid

Common mistakes

Don't shake the sparkling wine or it will explode out of the shaker.
Don't skip the fresh lemon juice or the drink will taste flat.