1. To make black ice: Pour 2 cups black currant nectar into an ice cube tray. Transfer to freezer; freeze until solid, at least 3 hours.

2. To make punch: In a medium saucepan, combine 4 cups black currant nectar, sage leaves, and cinnamon sticks. Bring to a simmer over medium heat; simmer 15 minutes. Remove from heat and let cool. Remove sage leaves and cinnamon sticks.

3. In a large punchbowl, combine nectar, cassis, cider, vodka, and club soda. Serve with black ice.