About the Russian Spring Punch cocktail

The Russian Spring Punch is a vibrant, fruit-forward cocktail created in the 1980s by legendary London bartender Dick Bradsell, the same mind behind the Espresso Martini and Bramble.

Bradsell designed the drink as an affordable way for party hosts to serve something lively and stylish—it could be made by the glass or by the bowl, giving it versatility as both a cocktail and a punch.

With a base of vodka, cassis, lemon, and sugar, topped with sparkling wine, the Russian Spring Punch is tart, fruity, and celebratory.

It’s an overlooked gem from the same era that produced many enduring modern classics.

What Makes the Russian Spring Punch Cocktail Special

The Russian Spring Punch blends vodka’s clean backbone with the rich, berry-like depth of crème de cassis. Lemon juice adds tartness, while simple syrup balances the acidity, creating a classic sour base.

What makes it sparkle—literally—is the addition of champagne or prosecco on top, which turns the drink into a festive fizz.

It’s refreshing but sophisticated, equally suited to casual gatherings or elegant dinner parties.

Spirit Swaps and Food Pairings

• Swaps: Vodka is traditional, but gin can bring a botanical layer, while sparkling rosé can replace dry wine for a fruitier version.

  • Chambord can substitute for cassis if you prefer raspberry notes.

• Pairings: The Russian Spring Punch pairs beautifully with brunch dishes, fresh seafood, berry desserts, or creamy cheeses.

  • It’s also excellent as a welcome cocktail for large groups, served in a punch bowl.

Closing Thoughts

The Russian Spring Punch is proof that a great cocktail doesn’t have to be complicated. With just a few ingredients and some sparkling wine, you get a drink that’s festive, refreshing, and deeply satisfying.

Whether served individually or in a bowl, it’s an excellent choice for celebrations of all sizes.