Crème de Cassis Blackcurrant Liqueur (Printable)

A sweet, velvety blackcurrant liqueur crafted with fresh berries, sugar, and vodka. Ideal for classic Kir cocktails or enjoying over ice.

# What You Need:

→ Blackcurrants

01 - 500 grams fresh blackcurrants, cleaned and stems removed

→ Sugar

02 - 500 grams granulated sugar

→ Alcohol

03 - 700 milliliters vodka or neutral spirit, 40% ABV minimum

→ Optional

04 - 1 vanilla bean, split lengthwise

# Directions:

01 - In a large sterilized glass jar, combine the blackcurrants and sugar. Gently crush the berries with a potato masher or wooden spoon to release their juices.
02 - Pour the vodka into the jar and add the split vanilla bean if using.
03 - Stir well, seal the jar tightly, and store in a cool, dark place.
04 - Shake or stir the jar every day for 7 days to help dissolve the sugar and infuse the flavors.
05 - After 7 days, strain the mixture through a fine mesh sieve or cheesecloth into a clean bowl, pressing the solids to extract as much liquid as possible.
06 - Filter again if a clearer liqueur is desired, then pour into sterilized bottles and seal.
07 - Store in a cool, dark place. The liqueur is ready to use immediately but improves with age.

# Expert Advice:

01 -
  • You'll have an elegant homemade liqueur that tastes infinitely better than most store-bought versions and costs a fraction of the price.
  • It transforms ordinary moments into something special, whether stirred into Champagne for a Kir Royale or simply poured over ice on a quiet evening.
  • The process is surprisingly forgiving, almost meditative, with just seven days of gentle daily shaking between you and something genuinely impressive to serve or gift.
02 -
  • Always use sterilized jars and bottles, learned this the hard way when a batch started fermenting unexpectedly because moisture got inside.
  • The vanilla bean is optional but changes everything—it adds a softness that makes the liqueur feel more sophisticated and polished.
  • Day three is always when you'll be tempted to taste it early, but resist, because the real magic happens in those final four days of maceration.
03 -
  • If you can't find fresh blackcurrants, frozen ones work beautifully—just thaw them completely before using so you don't extend the process.
  • Taste the mixture on day six to decide if you want another day of maceration, as some batches develop faster than others depending on fruit ripeness and room temperature.
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