# What You'll Need:
→ Main Ingredients
01 - 1.1 lb 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
# How To Make It:
01 - Place washed and stemmed blackcurrants into a large, clean glass jar with minimum 50 fl oz 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 remains fully submerged beneath liquid.
04 - Seal jar tightly and shake gently to begin dissolving sugar into the liquid.
05 - Store sealed jar in cool, dark location for 14 days, shaking gently every 2 to 3 days to facilitate flavor development and complete sugar dissolution.
06 - Pour infused mixture through fine mesh strainer lined with cheesecloth into clean storage bottle, discarding solids completely.
07 - Seal bottle and allow liqueur to rest minimum 2 additional days before consumption, permitting flavors to achieve balance.
08 - Serve neat, over ice cubes, or incorporate into cocktail recipes as desired.
