Average
Sour, Bubbly & Sweet
4 Minutes
Wine Glass
Ingredients
The Russian Spring Punch is a sparkling vodka cocktail with a striking red-meets-purple hue and a sharp, berry-forward character that makes it one of the most visually dramatic drinks you can put on a table.
Created in 1980s London by a bartender widely regarded as one of the most influential figures in modern cocktail culture – the same legendary bartender behind the Espresso Martini, Bramble and Bikini Martini among others – the Russian Spring Punch takes the classic blackcurrant and champagne pairing of a Kir Royale and gives it a sharper, more complex identity.
How To Make A RUSSIAn spring punch cocktail
Bar tools you’ll need
Jigger
Boston Shaker
Citrus Press
Hawthorne Strainer
How to Mix
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Pre-chill a sling glass.
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Prepare your Lemon Juice – cut a Lemon in half and juice using a citrus press or citrus elbow. Save a Lemon Wheel for garnishing later.
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Fill a cocktail shaker with ice cubes.
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Use a jigger to measure and add the freshly squeezed Lemon Juice to the shaker.
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Use the jigger to measure and add Simple Syrup, followed by Absolut Vodka and Black Currant Liqueur to the shaker.
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Shake well until the shaker is frosty on the outside.
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Fill a sling glass with ice cubes.
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Open the shaker and place a Hawthorne strainer over the opening. Strain the cocktail into the ice-filled glass.
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Top up with Champagne.
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Garnish with the Lemon Wheel and Seasonal Berries.
All about the Russian Spring Punch
The Russian Spring Punch is a classic vodka cocktail and blackcurrant liqueur cocktail, made with Absolut Vodka, lemon juice, simple syrup and black currant liqueur, shaken and topped with champagne.
Served in a sling glass filled with crushed ice and garnished with a lemon wheel and seasonal berries, it’s a champagne cocktail with genuine depth – sharper and more complex than the classic Kir Royale it was inspired by.
Sharp, fruity and sparkling. The tartness of lemon juice and the deep, berry richness of black currant liqueur lead the way, with Absolut Vodka providing a clean base. Champagne lifts everything with a crisp, effervescent finish – a cocktail that feels both celebratory and sophisticated without trying too hard.
The Russian Spring Punch was created in 1980s London by one of the most influential bartenders of the modern era – the same creative mind behind the Espresso Martini, Bramble and Bikini Martini among others.
Drawing inspiration from the classic Kir Royale, he took the beloved blackcurrant and champagne pairing and gave it a sharper, more complex identity, adding vodka, lemon juice and simple syrup to create something that felt both celebratory and sophisticated. It remains one of his most enduring creations and a testament to the golden era of London cocktail culture in the 1980s.
- Always use fresh lemon juice
The tartness and acidity of fresh lemon juice is what gives the Russian Spring Punch its sharp citrus edge. Avoid bottled juice – it won’t deliver the same result. - Add the champagne gently
Pour the champagne into the shaker carefully after shaking – you want to preserve as much of the carbonation as possible. Stir once, lightly, before straining. - Pre-chill your glass
Place your sling glass in the freezer for at least 30 minutes before serving. A cold glass keeps the drink colder for longer and preserves the champagne’s bubbles. - Choose a dry champagne
A dry champagne or prosecco works best – the dryness balances the sweetness of the black currant liqueur and keeps the sweetness in check.
- Try it with Absolut Wild Berri
Swap Absolut Vodka for Absolut Wild Berri and the berry character becomes even more pronounced – the blueberry, blackberry and wild strawberry notes of the vodka amplifying the black currant liqueur beautifully. - Kir Royale
The drink that inspired the Russian Spring Punch – the Kir Royale is the simpler, two-ingredient original. Black currant liqueur topped with champagne, served in a flute. No vodka, no lemon juice, no shaking required. A classic in its own right and well worth knowing. - Polish Spring Punch
A close cousin of the Russian Spring Punch, the Polish Spring Punch follows the same formula but swaps black currant liqueur for black raspberry and raspberry liqueur, giving it a lighter, more delicate berry character. - Try it with prosecco
Not ready to open a bottle of champagne? Prosecco works just as well and gives the drink a slightly fruitier, less dry finish.
The Russian Spring Punch is a visually striking drink and the garnish should reflect that.
- Glassware
Serve in a pre-chilled sling glass filled with crushed ice – it shows off the drink’s striking color and gives it the right amount of drama. - Lemon wheel and seasonal berries
A lemon wheel and a handful of seasonal berries – blueberries, raspberries or blackberries all work beautifully and tie back to the black currant character of the drink.
Russian Spring Punch FAQ
The Kir Royale is the drink that inspired the Russian Spring Punch – black currant liqueur topped with champagne, served in a flute. The Russian Spring Punch builds on that foundation by adding vodka, lemon juice and simple syrup, giving it a sharper, more complex character. Think of the Russian Spring Punch as a Kir Royale with more going on.
Yes, prosecco works well as a substitute and is considerably more accessible than champagne. It gives the drink a slightly fruitier, less dry finish. If you want to stay closer to the original, opt for a dry prosecco rather than an extra dry or sweet variety.
Blueberries, raspberries and blackberries all work well – their deep color ties back to the black currant character of the drink. In spring and summer, fresh strawberries are another great option. In winter, frozen berries work just as well and are available year round.
