Save to Pins Experience a taste of the Caribbean with this vibrant Black Currant Rum Liqueur. This fruity infusion combines the bold character of Jamaican dark rum with the tart sweetness of fresh blackcurrants, resulting in a smooth, sweet drink with a stunning deep ruby color and complex berry notes.
Save to Pins Creating your own liqueurs at home allows you to control the quality of the ingredients and the intensity of the flavors. This recipe perfectly balances the dark, molasses-like undertones of Jamaican rum with the natural tartness of blackcurrants.
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
Ensure all your equipment, especially the glass infusion jar, is clean and sterilized. Keeping the jar in a truly dark place prevents the sunlight from dulling the vibrant ruby color of the blackcurrants during the two-week wait.
Varianten und Anpassungen
The cinnamon and vanilla are optional aromatics; you can omit them for a pure fruit flavor or even experiment with a small piece of star anise. If you find the liqueur too tart after the initial infusion, feel free to add a bit more sugar and let it sit for a few extra days to dissolve.
Serviervorschläge
This liqueur is versatile and serves as a wonderful digestif when enjoyed neat or over a single large ice cube. It is also incredible when used as a topping for premium vanilla bean ice cream or incorporated into sparkling wine for a fruity twist on a classic cocktail.
Save to Pins With patience and quality ingredients, you can enjoy a sophisticated homemade spirit that captures the essence of summer fruit. This Black Currant Rum Liqueur is a perfect addition to any home bar or a thoughtful gift for friends.
Questions & Answers
- → What type of rum works best for this infusion?
Jamaican dark rum provides rich molasses notes that complement the tart blackcurrants beautifully. However, any quality dark rum aged 2-3 years will work well. Avoid white or silver rum as they lack the depth needed for proper infusion.
- → Can I use frozen blackcurrants instead of fresh?
Frozen blackcurrants work perfectly fine for this infusion. Thaw them completely before use and discard any excess liquid from freezing. The freezing process actually breaks down cell walls, potentially releasing more flavor during steeping.
- → What's the best way to serve this liqueur?
Serve it neat over ice to fully appreciate the complex berry and rum flavors. It also shines in cocktails—try it in a daiquiri, mix with sparkling wine for a fruity spritz, or drizzle over vanilla ice cream for a simple yet elegant dessert.
- → Can I adjust the sweetness level?
Absolutely. Taste your liqueur after the 14-day infusion period. If you prefer it sweeter, dissolve additional sugar in a small amount of warm water, stir into the liqueur, and let it rest for 2-3 more days before serving.