A rich, aromatic liqueur with deep blackcurrant flavors and warm spices, ideal for sipping or gifting.
# How To Make:
01 - Rinse the blackcurrants and pat dry. Slightly crush them with a potato masher or fork to release their juices.
02 - Place the blackcurrants in a large sterilized jar with a minimum capacity of 1.5 liters.
03 - Add the cinnamon stick, cloves, star anise, black peppercorns, and lemon zest to the jar.
04 - Pour in the sugar, followed by the vodka.
05 - Seal the jar tightly and shake gently to begin dissolving the sugar.
06 - Store the jar in a cool, dark place for 2 to 4 weeks, shaking gently every few days to facilitate flavor infusion and sugar dissolution.
07 - After infusion, strain the mixture through a fine sieve or muslin cloth into a clean jug and discard the solids.
08 - Decant the liqueur into sterilized bottles, seal tightly, and label accordingly.
09 - Allow the liqueur to mature for at least one additional week before serving. Serve chilled or over ice.
