Black Currant Rum Liqueur (Print Version)

Create a vibrant fruity liqueur by infusing Jamaican rum with fresh blackcurrants for a smooth, ruby-colored drink with rich berry notes.

# What You'll Need:

→ Main Ingredients

01 - 1.1 lbs fresh blackcurrants, washed and stemmed
02 - 25.4 fl oz Jamaican dark rum

→ Sweetening

03 - 8.8 oz granulated sugar
04 - 1 vanilla bean, split (optional)

→ Optional Aromatics

05 - 1 small cinnamon stick
06 - Zest of 1/2 lemon, avoiding white pith

# Cooking Steps:

01 - Place 1.1 lbs washed and stemmed fresh blackcurrants into a large, clean glass jar with minimum 50.7 fl oz capacity.
02 - Add 8.8 oz granulated sugar, vanilla bean if using, cinnamon stick, and lemon zest to the blackcurrants.
03 - Pour 25.4 fl oz Jamaican dark rum over all ingredients, ensuring fruit remains fully submerged.
04 - Seal jar tightly with fitted lid and shake gently to begin dissolving sugar.
05 - Store in a cool, dark location for 14 days, shaking gently every 2-3 days to promote flavor melding and complete sugar dissolution.
06 - After 14 days, strain through fine mesh strainer lined with cheesecloth into a clean bottle, discarding solids completely.
07 - Seal bottle and allow liqueur to rest minimum 2 additional days for flavor harmonization.
08 - Pour neat, over ice, or incorporate into cocktails as desired.

# Expert Advice:

01 -
  • Rich berry notes and a smooth, sweet finish.
  • Vibrant deep ruby color that looks beautiful in any glass.
  • Minimal active prep time with simple, high-quality ingredients.
  • Naturally vegan and gluten-free.
02 -
  • Extend the infusion to 1 month for a much deeper, more concentrated berry flavor.
  • Avoid the white pith of the lemon zest to ensure no unwanted bitterness is introduced.
  • Store the finished bottle in a cool, dark place; it will maintain its peak flavor for up to 1 year.
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