A fruity Caribbean-style liqueur made by infusing dark rum with fresh blackcurrants, sugar, and aromatic spices for two weeks.
# Needed Ingredients:
→ Main Ingredients
01 - 1.1 lbs fresh blackcurrants, washed and stemmed
02 - 25.4 fl oz Jamaican dark rum
→ Sweetening
03 - 8.8 oz granulated sugar
04 - 1 vanilla bean, split (optional)
→ Optional Aromatics
05 - 1 small cinnamon stick
06 - Zest of 1/2 lemon, white pith removed
# Directions:
01 - Place washed and stemmed blackcurrants in a large, clean glass jar with at least 50 oz capacity.
02 - Add sugar, vanilla bean if using, cinnamon stick, and lemon zest to the jar with blackcurrants.
03 - Pour Jamaican dark rum over all ingredients, ensuring fruit is completely submerged. Seal tightly.
04 - Shake gently to begin dissolving sugar and combining flavors.
05 - Store in a cool, dark place for 14 days, shaking gently every 2 to 3 days to promote flavor melding and sugar dissolution.
06 - After 14 days, strain mixture through fine mesh strainer lined with cheesecloth into a clean bottle, discarding solids.
07 - Seal bottle and allow liqueur to rest for at least 2 additional days for flavors to harmonize.
08 - Serve neat, over ice, or incorporate into cocktails as desired.
