Homemade Spiced Blackcurrant Vodka

# What You'll Need:

→ Fruit & Alcohol

01 - 1.1 lbs fresh or frozen blackcurrants

02 - 25.4 fl oz good-quality vodka

→ Sweetener

03 - 1.76 cups granulated sugar

→ Spices

04 - 1 cinnamon stick

05 - 4 whole cloves

06 - 2 star anise

07 - 5 black peppercorns

08 - Zest of 1 unwaxed lemon in strips

# Directions:

01 - Rinse the blackcurrants and pat dry thoroughly. Slightly crush them with a potato masher or fork to release their juices and activate flavor compounds.

02 - Place the crushed blackcurrants into a large sterilized jar with a minimum capacity of 1.5 liters.

03 - Add the cinnamon stick, cloves, star anise, black peppercorns, and lemon zest strips to the jar with the blackcurrants.

04 - Pour in the granulated sugar followed by the vodka. Maintain careful layering for optimal infusion.

05 - Seal the jar tightly and shake gently to begin dissolving the sugar and initiating flavor integration.

06 - Store the sealed jar in a cool, dark place for 2 to 4 weeks. Shake gently every few days to facilitate continued sugar dissolution and even flavor distribution.

07 - After the infusion period completes, strain the mixture through a fine sieve or muslin cloth into a clean jug. Discard all solids.

08 - Decant the strained liqueur into sterilized bottles using a funnel. Seal tightly and apply labels for identification.

09 - Allow the bottled liqueur to mature for at least one additional week before serving. Chill before drinking or serve over ice.

# Expert Advice:

01 -

It feels fancy and homemade without requiring any real cooking skills or special equipment.
The scent alone—warm spices mingling with tart blackcurrant—makes your kitchen smell intentional and thoughtful.
You get to gift something genuinely impressive that cost just pennies to make.

02 -

Sterilized jars matter more than you might think—run them through the dishwasher or pour boiling water through them and let them air dry; any bacteria will wreck months of infusion work.
The liqueur will continue maturing in the bottle, so if something tastes slightly off at week three, give it another week before judging; flavors shift and balance themselves naturally.

03 -