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
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.


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