Homemade Spiced Blackcurrant Vodka (Printable)

Aromatic blackcurrant liqueur infused with warming spices and smooth vodka for sipping or cocktails.

# What You Need:

→ Fruit & Alcohol

01 - 1 pound 2 ounces fresh or frozen blackcurrants
02 - 25 fluid ounces good-quality vodka

→ Sweetener

03 - 8.8 ounces granulated sugar

→ Spices

04 - 1 cinnamon stick
05 - 4 whole cloves
06 - 2 star anise
07 - 5 black peppercorns
08 - Zest of 1 unwaxed lemon in strips

# Directions:

01 - Rinse the blackcurrants and pat dry thoroughly. Slightly crush them with a potato masher or fork to release their juices and enhance flavor extraction.
02 - Place the crushed blackcurrants into a large sterilized jar with a minimum capacity of 50 ounces.
03 - Add the cinnamon stick, cloves, star anise, black peppercorns, and lemon zest strips to the jar with the blackcurrants.
04 - Pour in the granulated sugar, then add the vodka to the jar. Layer the vodka over the sugar for even distribution.
05 - Seal the jar tightly with an airtight lid and shake gently to begin dissolving the sugar and combining ingredients.
06 - Store the sealed jar in a cool, dark place for 2 to 4 weeks. Shake gently every few days to facilitate flavor infusion and complete sugar dissolution.
07 - After the infusion period, pour the mixture through a fine sieve or muslin cloth into a clean jug. Discard all solids completely.
08 - Decant the strained liqueur into sterilized bottles using a funnel. Seal bottles tightly and label with the date and contents.
09 - Allow the liqueur to mature for at least one additional week before serving. Serve chilled or over ice as preferred.

# Expert Advice:

01 -
  • It tastes like you spent hours in a fancy distillery, but honestly takes about fifteen minutes of actual work.
  • The house smells absolutely incredible while it's infusing—warm spices and berries in the best possible way.
  • You'll feel genuinely proud handing someone a handmade bottle, and they'll think you're some kind of genius.
02 -
  • Don't skip sterilizing your jars and bottles; even one stray microorganism can ruin weeks of work, so run them through a hot wash or soak them in boiling water and dry them completely.
  • If your liqueur looks cloudy after straining, it's not ruined—strain it again through cheesecloth, and if it still won't clear, accept that it's part of the homemade charm and it still tastes wonderful.
  • The infusion time varies wildly depending on room temperature and how much you shake it; in winter it takes longer, in a warm kitchen it moves faster, so taste-test after two weeks rather than waiting blindly for four.
03 -
  • Always use unwaxed lemons for zest because you're eating it; the peel of regular lemons can have pesticide residue that doesn't belong in something you're storing for weeks.
  • If your blackcurrants are very large, crush them a bit more aggressively so the center of each berry comes into contact with the vodka, ensuring even flavor extraction.
  • The cloudiness that sometimes appears is harmless and often just tiny fruit particles; if clarity matters for gifting, run it through coffee filters or cheesecloth one more time.
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