To make black ice: Pour 2 cups black currant nectar into an ice cube tray. Transfer to freezer; freeze until solid, at least 3 hr.
In a med. saucepan, combine black currant nectar, sage leaves, and cinnamon sticks. Bring to a simmer over med. heat; simmer 15 min. Remove from heat, and allow to cool. Remove sage leaves and cinnamon sticks.
In a lg. punch bowl, combine nectar, cassis, cider, vodka, and club soda.