Black Currant Rum Liqueur

Experience the essence of the Caribbean with this stunning Black Currant Rum Liqueur. By infusing the bold character of Jamaican dark rum with the intense, fruity profile of fresh blackcurrants, you create a sophisticated spirit that is as beautiful as it is delicious. This homemade liqueur boasts a deep ruby color and a complex flavor profile that balances sweetness with rich berry notes.

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The magic of this recipe lies in the slow infusion process. Over the course of two weeks, the alcohol extracts the vibrant juices and oils from the fruit and aromatics, resulting in a harmonized beverage that tastes far more complex than its simple preparation suggests.

Ingredients

• Main Ingredients
• 500 g fresh blackcurrants, washed and stemmed
• 750 ml Jamaican dark rum
• Sweetening
• 250 g granulated sugar
• 1 vanilla bean, split (optional)
• Optional Aromatics
• 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, you can extend the infusion period for up to one month. After the initial 14-day period, feel free to taste the liqueur and adjust the sugar levels—simply stir in a little more granulated sugar if you prefer a sweeter finish.

Varianten und Anpassungen

The vanilla bean and cinnamon stick add a lovely warmth, but they are entirely optional. You can tailor the aromatic profile to your liking; for instance, the lemon zest provides a subtle brightness that cuts through the richness of the dark rum.

Serviervorschläge

This Black Currant Rum Liqueur is exceptional when served neat or over ice as a digestif. For a decadent treat, try pouring it over premium vanilla ice cream or incorporating it into fruit-forward cocktails to add a sophisticated, homemade touch.

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Creating your own liqueurs is a rewarding way to experiment with flavors and create personalized gifts. This Black Currant Rum Liqueur captures the essence of patience and quality ingredients, resulting in a spirit that is truly special.

Recipe FAQ

→ How long does the infusion process take?

The infusion requires 14 days minimum for optimal flavor extraction. You can extend up to 1 month for deeper, more intense berry notes.

→ Can I use other types of rum?

Jamaican dark rum is recommended for its rich molasses notes that complement blackcurrants. Light rum works but yields a lighter-bodied result.

→ How should I store the finished liqueur?

Keep in a sealed bottle in a cool, dark place. Properly stored, this liqueur maintains quality for up to 1 year without refrigeration.

→ Can I adjust the sweetness level?

Absolutely. Taste after 14 days and dissolve additional sugar if desired. The initial 250g creates a balanced sweetness, but personal preference varies.

→ What's the best way to serve this liqueur?

Enjoy neat over ice, mixed into fruit-forward cocktails, or poured over desserts. The berry brightness pairs beautifully with vanilla ice cream or chocolate treats.