Pin Bring a touch of the Caribbean to your home bar with this vibrant Black Currant Rum Liqueur. This homemade spirit captures the essence of fresh blackcurrants, infusing them into smooth Jamaican rum to create a drink with a deep ruby color and sophisticated berry notes that develop beautifully over time.
Pin The process of infusing your own liqueur is incredibly rewarding. As the fruit steeps, the rum transforms into a smooth, fruity elixir. This recipe is an excellent way to preserve the flavor of fresh blackcurrants, allowing you to enjoy their unique profile long after the season has ended.
Ingredients
- 500 g fresh blackcurrants, washed and stemmed
- 750 ml Jamaican dark rum
- 250 g granulated sugar
- 1 vanilla bean, split (optional)
- 1 small cinnamon stick
- Zest of 1/2 lemon (avoid the white pith)
Instructions
- Step 1
- Place the blackcurrants in a large, clean glass jar or bottle (at least 1.5-liter capacity).
- Step 2
- Add the sugar, vanilla bean (if using), cinnamon stick, and lemon zest.
- Step 3
- Pour the Jamaican rum over the ingredients, ensuring the fruit is fully submerged.
- Step 4
- Seal tightly and shake gently to dissolve some of the sugar.
- Step 5
- Store the jar in a cool, dark place for 14 days, shaking gently every 2–3 days to help the flavors meld and the sugar dissolve.
- Step 6
- After 14 days, strain the mixture through a fine mesh strainer lined with cheesecloth into a clean bottle, discarding solids.
- Step 7
- Seal the bottle and let the liqueur rest for at least 2 more days before serving to allow flavors to harmonize.
- Step 8
- Serve neat, over ice, or use in cocktails.
Zusatztipps für die Zubereitung
For a deeper, more concentrated flavor profile, you can extend the infusion period up to one month. Ensure you use a clean storage bottle and a fine-mesh strainer lined with cheesecloth to achieve a crystal-clear result without any fruit sediment.
Varianten und Anpassungen
You can easily customize the sweetness of this liqueur. After the initial 14-day infusion, taste the mixture and add more granulated sugar if you prefer a sweeter drink. The vanilla bean and cinnamon are optional aromatics, so feel free to omit them or experiment with other warm spices.
Serviervorschläge
This Black Currant Rum Liqueur is delicious when served neat or poured over ice. It also makes a wonderful topping for desserts like vanilla ice cream or can be used as a fruit-forward base for creative cocktails and summer spritzers.
Pin Once bottled, your homemade liqueur will continue to mellow and harmonize. Whether you enjoy it on a quiet evening or serve it to guests, this rich berry infusion is sure to be a conversation starter and a favorite addition to your home bar.
Recipe Q&A
- → How long does the infusion take?
The infusion requires 14 days in a cool, dark place. Shake the jar gently every 2-3 days to help flavors meld and sugar dissolve. For deeper flavor, you can extend the infusion up to 1 month.
- → Can I adjust the sweetness?
Absolutely. Taste the liqueur after the initial 14-day infusion period. If you prefer a sweeter drink, dissolve additional sugar into the strained mixture until it reaches your desired sweetness level.
- → How should I store the finished liqueur?
Store your black currant rum liqueur in a clean, sealed bottle in a cool, dark place. Properly stored, it will maintain quality for up to 1 year. Keep away from direct sunlight and heat sources.
- → What type of rum works best?
Jamaican dark rum is recommended for its rich molasses notes that complement the blackcurrants. However, any quality dark rum with robust flavor will work well and provide the desired depth.
- → Can I use frozen blackcurrants?
Fresh blackcurrants are ideal, but frozen can work in a pinch. Thaw them completely and pat dry before adding to the jar. Note that frozen fruit may release more water, slightly affecting the final concentration.