Instructions: 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.

In a medium saucepan, combine black currant nectar, sage leaves, and cinnamon sticks. Bring to a simmer over medium heat; simmer 15 minutes. Remove from heat, and allow to cool. Remove sage leaves and cinnamon sticks.

In a large punch bowl, combine nectar, cassis, cider, vodka, and club soda. Serve over black ice.

This recipe yields 8 to 10 servings.

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