Save A vibrant, fruity liqueur crafted by infusing Jamaican rum with fresh blackcurrants, resulting in a smooth, sweet drink with a deep ruby color and rich berry notes. This Caribbean-inspired spirit is easy to prepare and yields a sophisticated addition to any home bar.
Save The process of infusing blackcurrants in Jamaican dark rum allows the flavors to meld beautifully over two weeks. The addition of aromatic vanilla, cinnamon, and lemon zest provides a complex backdrop that balances the sweetness and the punch of the rum.
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
For a deeper flavor, extend the infusion up to 1 month. Ensure all equipment, including the large glass jar and storage bottle, is clean and dry before use to maintain the quality of the liqueur.
Varianten und Anpassungen
Adjust the sugar to your personal preference after the initial infusion. If you prefer a sweeter liqueur, you can add more sugar and let it rest until fully dissolved. The vanilla bean is optional but adds a lovely smoothness to the finish.
Serviervorschläge
This liqueur is delicious poured over desserts like ice cream or used in fruit-forward cocktails. Serve it neat as an after-dinner digestif or over clear ice in a rocks glass for a refreshing treat.
Save Homemade Black Currant Rum Liqueur is a rewarding project that captures the vibrant essence of summer berries in a sophisticated, shelf-stable spirit. Enjoy the rich, fruity notes of the Caribbean in every pour.
Recipe FAQs
- → What type of rum works best?
Jamaican dark rum provides rich, molasses-like notes that complement the tart blackcurrants beautifully. Aged dark rum from Jamaica offers depth and complexity that lighter rums cannot match.
- → How long should I infuse the liqueur?
Minimum infusion time is 14 days for optimal flavor extraction. You can extend up to one month for deeper, more intense berry notes. Shake gently every 2-3 days to help flavors meld.
- → Can I adjust the sweetness level?
Absolutely. Taste the liqueur after the initial infusion period and add more dissolved sugar if desired. You can also start with less sugar for a tart, less sweet version.
- → How should I store the finished liqueur?
Store in a cool, dark place away from direct sunlight. Properly stored, this liqueur keeps for up to one year. Ensure bottles are tightly sealed to maintain freshness and prevent evaporation.
- → What's the best way to serve this liqueur?
Enjoy neat, over ice, or as a base for fruit-forward cocktails. It also pairs wonderfully poured over vanilla ice cream or used to enhance desserts. Serve chilled for a refreshing experience.
- → Can I use frozen blackcurrants?
Fresh blackcurrants yield the best results, but frozen berries work in a pinch. Thaw completely before use and pat dry to remove excess ice crystals that could dilute the infusion.