Homemade Spiced Blackcurrant Vodka Liqueur (Print Version)

Aromatic blackcurrant vodka infused with warm spices for a smooth, homemade liqueur ideal for sipping or gifting.

# Ingredient List:

→ Fruit & Alcohol

01 - 1.1 lbs fresh or frozen blackcurrants
02 - 25.4 fl oz good-quality vodka

→ Sweetener

03 - 1.76 cups granulated sugar

→ Spices

04 - 1 cinnamon stick
05 - 4 whole cloves
06 - 2 star anise
07 - 5 black peppercorns
08 - Zest of 1 unwaxed lemon in strips

# Recipe Steps:

01 - Rinse the blackcurrants and pat dry thoroughly. Slightly crush them with a potato masher or fork to release their natural juices.
02 - Place the crushed blackcurrants in a large sterilized jar with a minimum capacity of 1.5 liters.
03 - Add the cinnamon stick, whole cloves, star anise, black peppercorns, and lemon zest strips to the jar.
04 - Pour in the sugar, followed by the vodka. Seal the jar tightly and shake gently to begin dissolving the sugar.
05 - Store the sealed jar in a cool, dark place for 2 to 4 weeks, shaking gently every few days to facilitate flavor infusion and sugar dissolution.
06 - After the infusion period, strain the mixture through a fine sieve or muslin cloth into a clean jug. Discard all solids.
07 - Decant the strained liqueur into sterilized storage bottles, seal tightly, and label clearly.
08 - Allow the liqueur to mature for at least one additional week before consuming for optimal flavor development. Serve chilled or over ice.

# Expert Suggestions:

01 -
  • Aromatic and complex flavor profile from warm spices.
  • Easy to prepare with no cooking required.
  • Beautiful deep purple color that looks stunning in bottles.
  • Highly customizable sweetness and flavor depth.
02 -
  • Use high-quality vodka for a smoother, cleaner finish.
  • Patience is key—the extra week of maturing after bottling makes a noticeable difference.
  • If using frozen blackcurrants, there's no need to defrost them; they will soften as they infuse.
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