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