Contents
Berries for liqueurs should be large, ripe and, of course, free from rotten and spoiled specimens, as well as combs, cuttings and other plant debris.
Before laying in a jar, currants should be mashed with a wooden spoon or crush. This must be done in such a way that each berry releases juice, but at the same time, the bones are not crushed.
They also make currants: tinctures, wine, liqueurs
Base blackcurrant liqueur
The drink offered below can be considered a kind of classic, if not in proportions, then in terms of the preparation process.
Ingredients
Black currant – 1 kg
60-degree water-alcohol solution – 1 l (how to dilute)
Drinking non-carbonated water – 750 ml
Sugar – 1 kg
Currant leaves (optional) – 5-6 pcs.
Method of preparation
Mash the washed berries in a bowl, transfer to a jar and pour alcohol over. If desired, to give the future drink a spicy sourness, you can add pure chopped currant leaves.
Close the container with a tight lid and hide for one and a half to two months in a warm, dark room.
After this period, drain the liquid, squeeze the berries into it, then filter and set aside for the preparation of the syrup (berry cake can be thrown away, although some alcohol makers use it to flavor grain and sugar distillates).
Boil simple sugar syrup.
Cool the syrup to room temperature and mix thoroughly with the alcohol base.
Bottle the finished drink, leave it for a week to ripen in a cool dark place, and then use it for your own pleasure.
Redcurrant liqueur
Red currant varieties, in comparison with their black counterparts, are more acidic and less saturated. Hence, slightly different proportions and the absence of leaves in the recipe.
Ingredients
Red currant – 1 kg
70-degree water-alcohol solution – 500 ml (how to dilute)
Water – 500 ml
Sugars – 800 g
Method of preparation
In this case, you can safely be guided by the previous recipe, taking into account the preparation of a slightly more concentrated syrup.
Although, at the second step, it is recommended to keep the future drink for no more than one and a half months and not in the dark, but in the sun.
Currant mix liqueur
The preparation of this drink, unlike the others, involves the use of a mixture of black and red currant berries.
Ingredients
Black currant – 500 g
Red currant – 250 g
80-degree water-alcohol solution – 750 ml (how to dilute)
Water – 250 ml
Brown sugar – 500 g
Method of preparation
Mash the washed berries in a bowl, transfer to a jar and pour alcohol over.
Close the jar of infusion with plastic wrap and keep it in this form for about a day at room temperature.
Then, mix the contents thoroughly, close the container with a new film and put it in the refrigerator for 10 days.
After this period, drain the liquid, squeeze the berries into it, then filter and set aside for the preparation of the syrup.
Boil simple sugar syrup.
Cool the syrup to room temperature and mix thoroughly with the alcohol base.
Bottle the finished drink, leave it for a week to ripen in a cool dark place, and then use it for your own pleasure.
Attention! Liquor prepared in this way is stored exclusively in the refrigerator; and no more than three months.
Liquor a la creme de cassis
This Burgundy blackcurrant nectar is most often used in cocktails such as: “Kir” or “Kir Royale”; but even in its pure form, it will delight lovers of especially sweet drinks.
Ingredients
Black currant – 1,5 kg
Ordinary brandy or cognac (ideally, young 50-degree grape distillate) – 1,5 l (how to dilute)
Water – 500 ml
Sugar – 1 kg
Method of preparation
Mash the washed berries in a bowl, transfer to a jar and pour alcohol over.
Infuse brandy for 2 months under a tight lid in a dark, cool place.
After this period, drain the liquid, squeeze the berries into it, then filter and set aside for the preparation of the syrup.
Prepare simple sugar syrup.
Cool the syrup to room temperature and mix thoroughly with the alcohol base.
Pour the finished drink into bottles, seal tightly and keep for a week in a cool dark place.
Store liquor in the refrigerator. Use immediately after uncorking (in this regard, it is better to pour it into small bottles).
Blackcurrant Spotykach
Taking into account the brewing factor and the western roots of the drink, I decided to attribute it not to liqueurs, but to liquors.
Ingredients
Black currant – 1 kg
Vodka – 750 ml
Water – 700 ml
Sugar – 1 kg
Method of preparation
Mash the washed currant and carefully squeeze the juice out of it through gauze.
Prepare simple sugar syrup.
Add currant juice to the syrup and bring to a boil again.
Turn off the heat, let the mixture cool slightly and pour vodka into it.
Boil the substance over low heat for 10-15 minutes, this time without bringing it to a boil.
Cool the drink to room temperature, strain it and bottle it (the question of the thoroughness of the filtration is up to you; I personally prefer the stoky with pulp).
Store corked bottles in a cool, dry place. You can treat yourself in 2-3 days.
Redcurrant liqueur with cherry and raspberry leaves
Ingredients
Water – 1 L
Vodka or 40 degree alcohol – 500 ml
Red currant berries – 500 g
Sugars – 500 g
Cherry leaves – 100 pcs.
Raspberry leaves – 20 pcs.
Citric acid – 1 tsp.
Method of preparation
Rinse the leaves, let the water drain. Boil water, lay out the leaves, bring to a boil and cook under a lid over low heat for 20 minutes.
Remove from heat, cool and strain.
Pour clean, dry berries with sugar, mash, pour vodka or alcohol and add citric acid.
Pour a decoction of the leaves, leave for 30 days to infuse.
Filter thoroughly and bottle for storage.
Blackcurrant liqueur with clove seeds
Ingredients
Black currant – 1 kg
clove seeds – 2-4 pcs.
Vodka – 1 l
Sugars – 375 g
Method of preparation
Rinse the berries of good quality, let the water drain, remove the berries from the branches and put in a large bowl.
Thoroughly knead, mix with vodka and add cloves.
Transfer the mass to a jar, cover with gauze, keep in the sun for 45 days.
Drain the tincture, squeeze the berries slightly, add the drained juice to the tincture. Pour the tincture back into a jar or bottle, cover with sugar and cork. Shake several times, leave in a dark, warm place until the sugar is completely dissolved.
Shake the bottle occasionally. Ready liquor can be filtered 1-2 more times.
Liqueur “Black Johanna”
Ingredients
Black currant – 1 kg
Sugars – 400 g
Carnation – 5-6 buds
Vodka – 1 l
Method of preparation
Pass currants through a meat grinder, place in a bottle, add cloves and pour vodka.
Close the bottle, put it in the sun and keep for about 6 weeks.
Then strain the contents of the bottle and squeeze through cheesecloth in 4-5 layers.
Add sugar to the resulting liquid and bottle.
Shake bottles from time to time. When the sugar “melts”, the liqueur is ready to drink.
Relevance: 25.06.2018
Tags: Liqueurs, Pourings, Liqueurs, Recipes of liqueurs