Black Currant Rum Liqueur (Printable Version)

Vibrant Caribbean liqueur blending Jamaican rum with fresh blackcurrants for a smooth, fruity finish.

# Needed 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

# Steps:

01 - Place washed and stemmed blackcurrants in a large, clean glass jar with minimum 50-ounce capacity.
02 - Add granulated sugar, split vanilla bean if using, cinnamon stick, and lemon zest to the blackcurrants.
03 - Pour Jamaican dark rum over all ingredients, ensuring fruit is completely submerged beneath liquid.
04 - Seal jar tightly and shake gently to begin dissolving sugar and distributing ingredients evenly.
05 - Store sealed jar in cool, dark location for 14 days, shaking gently every 2-3 days to facilitate flavor melding and complete sugar dissolution.
06 - After 14 days, strain mixture through fine mesh strainer lined with cheesecloth into clean storage bottle, discarding all solids completely.
07 - Seal bottle and allow liqueur to rest minimum 2 additional days in cool, dark storage to permit flavor harmonization.
08 - Pour neat at room temperature, serve over ice, or incorporate into cocktails as desired.

# Expert Advice:

01 -
  • It transforms just a few ingredients into a gift-worthy liqueur that tastes like you spent hours in a professional distillery.
  • The waiting period is almost meditative—you shake the jar, peek inside, and feel like you're creating something ancient and magical.
  • One small batch yields enough to share with friends or keep for yourself through the whole winter.
02 -
  • The first time I skipped the final 2-day rest after straining, thinking the flavors were ready—they weren't, and the liqueur tasted sharp and one-dimensional until I gave it that extra time.
  • Temperature matters more than you'd think; I once stored a batch near a radiator and the flavors became muddled and slightly bitter, so a truly cool, dark spot is non-negotiable.
03 -
  • If you're ever unsure whether your liqueur is ready to strain, taste a tiny amount—your palate will tell you if it needs more time better than any timer can.
  • Save a few of the strained blackcurrants and soak them in a little of your finished liqueur; they make an unexpectedly luxurious garnish for cocktails or a midnight snack straight from the jar.
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