Black Currant Rum Liqueur (Print)

Create a smooth, fruity liqueur by infusing Jamaican rum with fresh blackcurrants for a deep ruby-colored drink with rich berry notes.

# Components:

→ Main Ingredients

01 - 1.1 pounds fresh blackcurrants, washed and stemmed
02 - 25.4 fluid ounces Jamaican dark rum

→ Sweetening

03 - 8.8 ounces granulated sugar
04 - 1 vanilla bean, split (optional)

→ Optional Aromatics

05 - 1 small cinnamon stick
06 - Zest of 1/2 lemon, white pith removed

# Directions:

01 - Place washed and stemmed blackcurrants in a large, clean glass jar with minimum 50-ounce capacity.
02 - Add granulated sugar, vanilla bean if using, cinnamon stick, and lemon zest to the fruit.
03 - Pour Jamaican dark rum over all ingredients, ensuring fruit remains fully submerged.
04 - Seal jar tightly and shake gently to begin dissolving sugar and releasing fruit oils.
05 - Store sealed jar in cool, dark location for 14 days, gently shaking every 2 to 3 days to promote flavor integration and sugar dissolution.
06 - After 14 days, pour mixture through fine mesh strainer lined with cheesecloth into clean bottle, discarding all solids.
07 - Seal bottle and allow liqueur to rest minimum 2 additional days for flavor harmonization.
08 - Present neat at room temperature, over ice, or incorporate into cocktails as desired.

# Expert Advice:

01 -
  • Simple preparation with only a few high-quality ingredients.
  • A stunning, jewel-toned appearance that makes it a perfect gift.
  • Rich, complex flavors that balance sweetness with the tartness of the berries.
  • Incredibly versatile for sipping neat or mixing into cocktails.
02 -
  • Store the finished liqueur in a cool, dark place; it will keep for up to one year.
  • When zesting the lemon, be careful to avoid the white pith, as it can introduce unwanted bitterness.
  • Shake the jar every few days during infusion to ensure the sugar dissolves completely and the flavors are evenly distributed.
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