# What You'll Need:
→ Main Ingredients
01 - 1.1 pounds fresh blackcurrants, washed and stemmed
02 - 25.4 fluid ounces Jamaican dark rum
→ Sweetening
03 - 8.8 ounces granulated sugar
04 - 1 vanilla bean, split (optional)
→ Optional Aromatics
05 - 1 small cinnamon stick
06 - Zest of 1/2 lemon, avoiding white pith
# How to Make It:
01 - Place washed and stemmed blackcurrants into a large, clean glass jar or bottle with a minimum 50-ounce capacity.
02 - Add granulated sugar, vanilla bean if using, cinnamon stick, and lemon zest to the jar with the blackcurrants.
03 - Pour Jamaican dark rum over all ingredients, ensuring the fruit is completely submerged beneath the liquid.
04 - Seal the jar tightly and shake gently to begin dissolving the sugar and combining the flavors.
05 - Store the sealed jar in a cool, dark place for 14 days, shaking gently every 2 to 3 days to facilitate flavor development and sugar dissolution.
06 - After 14 days, strain the mixture through a fine mesh strainer lined with cheesecloth into a clean bottle, discarding all solids.
07 - Seal the strained liqueur and allow it to rest undisturbed for at least 2 additional days to harmonize the flavors.
08 - Serve the liqueur neat, over ice, or incorporate into cocktails as desired.
