black currant juice. I hear it's all healthy and stuff, so you could probably find it in the health food section of your grocer or a specialty store like Whole Foods. Recipe courtesy of Martha Stewart and serves 6 to 8.
Bloody Black Currant Punch
1 1/4 cups brandy
1/4 cup sugar
4 cups black currant nectar
1 1/2 cups cold seltzer
1. Stir brandy and sugar in a large bowl. Add nectar; stir to combine.
2. Refrigerate until cold, about 1 hour. Punch can be refrigerated in an airtight container up to 3 days. Add seltzer just before serving.
Martha Stewart and serves 4.
Bleeding Heart Martini
2 ounces dry vermouth
8 ounces premium gin
4 pickled baby beets, each placed on a cocktail skewer
1. Chill 4 martini glasses in the freezer or fill with ice water and let sit until frosty, about 5 minutes (pour out water).
2. Add the vermouth, dividing evenly; swirl to coat the glasses, then pour out. Add gin to a cocktail shaker filled with ice. Shake vigorously until chilled; divide among chilled glasses.
3. Garnish each with a skewered pickled baby beet, and serve immediately.