Name: French Spring Punch
Prep time: 2 min
Total time: 2 min
Yield: 1
Cuisine: Cocktail
Ingredients: 30 ml Cognac (brandy); 15 ml Crème de framboise (raspberry) liqueur; 15 ml Lemon juice (freshly squeezed); 7.5 ml Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix); Champagne/sparkling wine brut

Serve in a

Sling glass

Garnish:

Strawberry

How to make:

SHAKE first 4 ingredients with ice and strain into ice-filled glass. TOP with champagne and serve with straws.

1 fl oz	Rémy Martin V.S.O.P. cognac
1/2 fl oz	Giffard Crème de Framboise
1/2 fl oz	Lemon juice (freshly squeezed)
1/4 fl oz	Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix)
Top up with	Brut champagne/sparkling wine
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Read about cocktail measures and measuring.

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Recipe contains the following allergens:

Brut champagne/sparkling wine – Sulphur Dioxide/Sulphites

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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.

More cocktails by Dick Bradsell

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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.