Black Currant Rum Liqueur (Printable)

A vibrant Caribbean-style liqueur blending Jamaican rum with fresh blackcurrants for a smooth, ruby-hued infusion.

# What You'll Need:

→ Main Ingredients

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

→ Sweetening

03 - 1 cup granulated sugar
04 - 1 vanilla bean, split

→ Optional Aromatics

05 - 1 small cinnamon stick
06 - Zest of ½ lemon

# Directions:

01 - Place the washed and stemmed blackcurrants in a large, clean glass jar with at least 50-ounce capacity. Add the granulated sugar, split vanilla bean, cinnamon stick, and lemon zest to the jar.
02 - Pour the Jamaican dark rum over the ingredients, ensuring all fruit is completely submerged. Seal the container tightly and shake gently to begin dissolving the sugar.
03 - Store the jar in a cool, dark location for 14 days. Shake gently every 2-3 days to promote flavor integration and complete sugar dissolution.
04 - After 14 days, strain the mixture through a fine mesh strainer lined with cheesecloth into a clean bottle. Discard all solids, including the fruit and spices.
05 - Seal the strained liqueur and let it rest for at least 2 additional days to allow flavors to harmonize. Serve neat, over ice, or incorporate into fruit-forward cocktails.

# Expert Advice:

01 -
  • The color alone is worth it, watching those deep ruby hues develop feels like kitchen magic
  • Makes an impressive homemade gift that people assume took way more effort than it actually did
02 -
  • The sugar might not fully dissolve at first and that is completely normal, just shake when you remember
  • Tasting before the full two weeks is tempting but the flavor transformation in those last few days is remarkable
03 -
  • If you cannot find fresh currants, frozen ones work perfectly fine and are often easier to source
  • Save the strained berries and simmer them down with more sugar for an incredible sauce
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