Black Currant Rum Liqueur (Print)

A vibrant Caribbean infusion blending Jamaican rum with fresh blackcurrants for a smooth, ruby-red spirit with rich berry sweetness.

# Ingredients:

→ Main Ingredients

01 - 1.1 pounds fresh blackcurrants, washed and stemmed
02 - 25.4 fluid ounces Jamaican dark rum

→ Sweetening

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

→ Optional Aromatics

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

# Directions:

01 - Place washed and stemmed blackcurrants into a large, clean glass jar or bottle with minimum 50-ounce capacity.
02 - Add sugar, vanilla bean if using, cinnamon stick, and lemon zest to the blackcurrants in the jar.
03 - Pour Jamaican rum over all ingredients, ensuring fruit remains fully submerged beneath liquid.
04 - Seal jar tightly and shake gently to begin dissolving sugar and releasing fruit essences.
05 - Store in cool, dark location for 14 days, shaking gently every 2-3 days to facilitate flavor integration and complete sugar dissolution.
06 - After 14 days, pour mixture through fine mesh strainer lined with cheesecloth into clean bottle, discarding all solids.
07 - Seal bottle and allow liqueur to rest minimum 2 additional days to achieve harmonized flavor profile.
08 - Serve neat at room temperature, over ice, or as cocktail component.

# Expert Tips:

01 -
  • It tastes like you spent hours crafting something impossibly complex, but you really just sat back and let time do the work.
  • The deep crimson color is so stunning that people will assume it's a fancy store-bought spirit until you tell them you made it.
  • Fresh blackcurrants infuse the rum with a tartness that balances beautifully against the natural sweetness, creating something far more interesting than simple fruit liqueurs.
02 -
  • Do not skip straining through cheesecloth, because tiny berry particles will create cloudiness that looks like the liqueur has spoiled when it absolutely hasn't.
  • The liqueur will taste harsh and sharp on day two, but trust that by day fourteen it transforms into something smooth and rounded that tastes intentional rather than punishing.
03 -
  • Use a jar you love looking at, because you'll see it every few days for two weeks and a beautiful vessel makes the whole process feel more intentional.
  • Keep the glass jar out of direct sunlight, which will fade the gorgeous ruby color and potentially degrade the flavors over the long infusion period.
Back