No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Bloody Black Currant Punch

What creature, vampire or otherwise, could resist a sip of this terrifying tipple? Currant nectar provides the bloody black hue.

  • Servings: 8
  • Yield: Serves 6 to 8
Bloody Black Currant Punch

Source: Martha Stewart Living, October 2005


  • 1 1/4 cups brandy
  • 1/4 cup sugar
  • 4 cups black currant nectar
  • 1 1/2 cups cold seltzer


  1. Stir brandy and sugar in a large bowl. Add nectar; stir to combine. Refrigerate until cold, about 1 hour. Punch can be refrigerated in an airtight container up to 3 days. Add seltzer just before serving.

Reviews (4)

  • pezgirl509 11 Nov, 2011

    This is a great punch recipe! It's very simple to make, nice flavor, good sweetness, but not too much. It might be easy to overdo it, however, because it's so smooth, you really don't even taste the brandy. It was a great hit with all the guests!

  • AmandaMundt 22 Oct, 2011

    This recipe is great as is! I made this for my Halloween party and am fairly certain I drank most of it, lol. My friends are all 20ish and were skeptical of the "lack of sweetness", but loved it after the second sip. Way better than any grape/orange vodka punch recipe out there.

  • CarrieTinReseda 15 Oct, 2010

    @ppalmeri, try it with brandy, not whiskey. The flavors are totally different. Why? Because brandy is distilled from wine and whiskey is distilled from beer. (That's an extremely oversimplified, but fundementally accurate explanation.)

  • ppalmeri 30 Oct, 2008

    Delicious if you don't overdo it with the whiskey. Comes in second right after the Swamp Sips.

Related Topics