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Who doesn’t love currants? Your obedient servant cannot stand black, but in drinks … In drinks, it is a miracle how good it is. It is especially good in tinctures on vodka, alcohol and moonshine. And there is also such a traditional combination as blackcurrant on gin. Wow, that’s breathtaking.
By the way, berries are very useful. It contains a lot of vitamins A, B, C, E and P, as well as magnesium, copper, phytoncides and potassium. Decoctions of leaves and berries are indicated for beriberi, gastritis, gastric ulcer, high blood pressure. They energize, tone up and give a good mood, especially if the berry has been soaked in alcohol 🙂 Currant settings are very simple, like most others, but the finished drink turns out to be really tasty and summery.
The tinctures are good, but the female team will like currant liqueurs more, which is a pleasure to cook.
And from this berry they prepare an amazing liqueur Creme de Cassis, the recipes of which are presented here.
Blackcurrant tincture
- 1 kg black currants
- 1 liter of vodka/alcohol/moonshine 40-50%
- 100 g sugar
Instead of vodka, you can use alcohol diluted to 45% (how to dilute it is written here). Currants need to be washed and sorted out, getting rid of spoiled berries. Pour into a jar, pre-mix sugar well in vodka, which then pour over the berry. Close the jar tightly and shake well, then leave to infuse in a dark, cool place for 1-2 weeks. After the allotted time, filter the blackcurrant tincture and bottle it. Let the drink mature for at least a week or two and serve.
The most beautiful thing about it all: tinctures can be prepared all year round – a frozen berry is no worse than a fresh one. On the contrary, it is recommended to freeze the currants before cooking, which will contribute to a better separation of the juice.
Blackcurrant tincture with heat treatment
- 800 g black currants
- 400 ml of water
- 1 liter of vodka/alcohol/moonshine 40-50%
- 500 g sugar
Put the water on the fire and dissolve the sugar in it, bringing to a boil. Add washed currants and hold it on low heat for three minutes. Remove from heat and crush berries. Cool the “jam” to room temperature, transfer to a jar of the required volume and add vodka. Insist in a dark cool place for 3 weeks. Sometimes, every 2-3 days, the tincture can be mixed. After, strain the drink through a sieve or several layers of gauze, and then drive through a cotton filter. Pour into bottles and store in a cool place. Exposure drink will ennoble.
Red currant tincture on vodka
- 200 g red currants
- 500 ml of vodka / alcohol / moonshine 40-50%
- 100 g sugar
Remove the berries from the twigs, rinse well and dry. Pour them into a liter jar, pour sugar on top and pour vodka. Mix well and infuse in a dark, cool place for 2 weeks, stirring occasionally. After the expiration of the tincture, it remains only to filter, bottle and serve.
Gin on currant
Gin on black currant
This liqueur is a classic pairing, like raspberry on gin, cherry on cognac, or apricot on whisky. I recommend you try it, you won’t regret it. Gin can be replaced with vodka, but this, of course, will not be an equivalent replacement and you will get a completely different drink.
- 750 ml of gin
- 1 kg black currants
- 5 grams of lemon peel
- 30 grams of powdered sugar
Wash the blackcurrant berries, sort them out and put them in a two-liter jar. Add 5 g of lemon zest and 30 g of powdered sugar. Pour in the gin, shake well and put the jar in a dark, cool place for 2-3 weeks. Periodically, the tincture of blackcurrant gin can be shaken. Then the drink must be filtered through a sieve, it can be driven through a cotton filter and bottled. Before tasting, we recommend waiting at least another 2-4 weeks for the taste to round out and become whole.
The resulting tinctures are very good in pure form, chilled or with ice. The last option, I think, will look decent in some kind of cocktail. For example, they can replace Creme de Cassis in your perfect Kir Royale. Try, enjoy, share recipes with friends!