Homemade Spiced Blackcurrant Vodka (Printer-friendly)

A rich, aromatic blend of blackcurrants and spices infused in smooth vodka for sipping or gifting.

# Required Ingredients:

→ Fruit & Alcohol

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

→ Sweetener

03 - 1.75 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

# How-To Steps:

01 - Rinse the blackcurrants thoroughly and pat dry. Slightly crush them with a potato masher or fork to release the 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, cloves, star anise, black peppercorns, and lemon zest strips to the jar with the blackcurrants.
04 - Pour in the granulated sugar, followed by the vodka, mixing gently to combine.
05 - Seal the jar tightly and shake gently to help dissolve some of the sugar.
06 - Store the sealed jar in a cool, dark place for 2 to 4 weeks, shaking gently every few days to promote flavor infusion and complete sugar dissolution.
07 - After the infusion period, strain the mixture through a fine sieve or muslin cloth into a clean jug, discarding all solids.
08 - Decant the strained liqueur into sterilized bottles, seal tightly, and label appropriately.
09 - Allow the liqueur to mature for at least one additional week before consuming. Serve chilled or over ice.

# Expert Suggestions:

01 -
  • It requires almost no actual cooking—just patience and the occasional shake, making it perfect for busy people who still want to create something impressive.
  • The spices transform blackcurrants from simple-tasting into complex and sophisticated, with each sip revealing different warm notes.
  • Homemade liqueurs are shockingly expensive to buy, but this costs a fraction of the price for something far more personal to gift or keep.
02 -
  • Sterilization matters more than you might think—wash your jar and bottles in hot soapy water, then either run them through a hot dishwasher or place them in a 110°C oven for 10 minutes to kill any bacteria that could spoil your work.
  • The color will be absolutely stunning after the first week, tempting you to drink it immediately, but resist—those extra weeks transform it from pleasant to genuinely impressive, deepening the spice flavors and letting the vodka mellow.
03 -
  • If you find your finished liqueur is slightly more tart than you'd like, you can add a splash more sugar dissolved in a tiny bit of vodka, stirring gently until it dissolves—this is how professional makers fine-tune their products.
  • Save one bottle unopened for a year and open it alongside a fresh batch; the difference in depth and smoothness will surprise you and might convince you to always make extra.
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