# How To Make It:
01 - Rinse the blackcurrants thoroughly and pat dry. Using a potato masher or fork, lightly crush the berries to release their natural juices.
02 - Transfer the crushed blackcurrants to a large sterilized jar with at least 1.5-quart capacity. Add the cinnamon stick, cloves, star anise, black peppercorns, and lemon zest strips.
03 - Pour the granulated sugar into the jar, then carefully add the vodka. Seal the container tightly.
04 - Gently shake the jar to begin dissolving the sugar and distribute the spices evenly throughout the mixture.
05 - Place the jar in a cool, dark location for 2 to 4 weeks. Shake gently every few days to promote flavor extraction and ensure complete sugar dissolution.
06 - After the infusion period, strain the mixture through a fine sieve or cheesecloth into a clean container. Discard all solids including the fruit and spices.
07 - Decant the strained liqueur into sterilized bottles, seal securely, and label with the date. Allow the liqueur to mature for an additional week before serving for optimal flavor development.
