Bloody Black Currant Punch

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bloody black currant punch


  • 1 ¼ cups brandy
  • ¼ cup sugar
  • 4 cups black currant nectar
  • 1 ½ 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. This ghoulish Halloween punch recipe serves 6–8.

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