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French Spring Punch
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French Spring Punch
Serve in a Sling glass
| 1 oz | Rémy Martin V.S.O.P. cognac |
| 1⁄2 oz | Giffard Crème de Framboise |
| 1⁄2 oz | Lemon juice (freshly squeezed) |
| 1⁄4 oz | Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup) |
| Top up with | Brut champagne/sparkling wine |
Garnish: Strawberry
How to make:
SHAKE first 4 ingredients with ice and strain into ice-filled glass. TOP with champagne and serve with straws.
Allergens:
Recipe contains the following allergens:
- Brut champagne/sparkling wine - Sulphur Dioxide/Sulphites
Review:
Not as popular as the Russian Spring Punch but still a modern day London classic.
History:
Created by Dick Bradsell and Rodolphe Sorel at Match EC1, London, England, during the late 1990's.
Nutrition:
One serving of French Spring Punch contains 149 calories
Alcohol content:
- 0.8 standard drinks
- 15.69% alc./vol. (15.69° proof)
- 10.6 grams of pure alcohol
- More Spring cocktails
Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
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