# What you need:
→ Main Base
01 - Fresh blackcurrants, washed and stemmed - 17.6 oz
02 - Jamaican dark rum - 25.4 fl oz
→ Sweetening
03 - Granulated sugar - 8.8 oz
04 - Vanilla bean, split - 1 bean, optional
→ Aromatics
05 - Cinnamon stick, small - 1 stick
06 - Lemon zest, finely stripped - from 1/2 lemon
# How to Make It:
01 - Place washed and stemmed blackcurrants into a large clean glass jar with minimum 1.5-liter capacity.
02 - Add granulated 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 jar tightly.
04 - Shake the sealed jar gently to begin dissolving sugar and blending ingredients.
05 - Store the sealed jar in a cool, dark place for 14 days, shaking gently every 2 to 3 days to promote flavor melding and complete sugar dissolution.
06 - After 14 days, pour the mixture through a fine mesh strainer lined with cheesecloth into a clean storage bottle, discarding all solids completely.
07 - Seal the strained liqueur and allow it to rest in a cool, dark location for at least 2 additional days to permit flavor harmonization.
08 - Present neat in a glass, serve over ice, incorporate into cocktails, or drizzle over desserts.
