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
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
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.