Parisian Spring Punch
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Parisian Spring Punch
Photographed in an UB Koto Collins 35cl
| 1 oz | Calvados / apple brandy / straight applejack |
| 1⁄2 oz | Strucchi Dry Vermouth |
| 1⁄4 oz | Lemon juice (freshly squeezed) |
| 1⁄4 oz | Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup) |
| 3 1⁄2 oz | Brut champagne/sparkling wine |
How to make:
- Select and pre-chill a Collins glass.
- Prepare garnish of lemon zest twist..
- SHAKE first 4 ingredients with ice.
- POUR sparkling wine into shaker.
- STRAIN into ice-filled glass.
- EXPRESS lemon zest twist over the cocktail and use as garnish.
Allergens:
Recipe contains the following allergens:
- Dry vermouth, Brut champagne/sparkling wine - Sulphur Dioxide/Sulphites
Strength & taste guide:
No alcohol
Medium
Boozy
Sweet
Medium
Dry/sour
Review:
Dry apple and upmarket cider. Perfect for parties.
History:
Dick Bradsell's riff on his own Russian Spring Punch.
Nutrition:
One serving of Parisian Spring Punch contains 186 calories
Alcohol content:
- 1.4 standard drinks
- 12.17% alc./vol. (12.17° proof)
- 20.1 grams of pure alcohol
- More Long drinks & highballs cocktails
- More Party cocktails
- More Savoury (e.g. Bloody Mary) cocktails
- 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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