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    Bloody Black Currant Punch


    Source of Recipe


    Marla

    List of Ingredients




    Bloody Black Currant Punch


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

    Recipe




    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.

    Serves 6 to 8

 

 

 

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