Black Currant Vodka


The Apricot Gin recipe I posted two weeks ago led to very interesting discussions about home liquor making with Charles from 5 Euro Food. They resulted in his first experience with a very promising Cherry Brandy and made me feel like making more fruit liquors this Summer.

Browsing through forums and websites I realised most home liquor makers cited blackcurrant vodka among their most successful and palatable productions. I have also read that blackcurrant vodka has healing properties. It is supposed to regulate digestion, cure the throat ache and even help with respiratory problems. Needless to say, I have very high expectations of this miraculous beverage!

This method, a classical two-stage process,  needs a bit more attention than the Apricot Gin. As all the home-made liquors this one requires patience and since after the final filtering it has to be left untouched for at least 3 months, I strongly advise keeping it in a closed place when it can easily be forgotten. It will of course improve with time!

After two days, the opened jar already spreads an enticing fabulous aroma, the most beautiful I have ever experienced with a home-made liquor. I am looking forward to see the changes in a couple of months!

Update: Having tasted the vodka during the the last stage, e.i. bottling, I must say it’s breathtaking! It’s tangy, but not too sour, elegant and the high alcohol content is imperceptible. I cannot imagine what it will taste like in three months’ time.

Update 2: I lack words to describe it. This is definitely the best infused vodka I have ever made. It’s even the best home-made alcohol I have ever tasted. Next year I will make several big batches.

Preparation: min. 4,5  months


600-700g black currants

700 ml white vodka (or 90% alcohol diluted by half with boiled and cooled water, kept together for two days before the fruit addition)

150 g sugar

150 ml water

Remove the black currant stems and dry ends (this can be a bit time-consuming and the best method is to use small scissors). Put them in a big jar and cover with vodka.

Leave in a warm place for 6 weeks.

Drain the infused vodka and pour into another big jar.

Make a syrup boiling the water with the sugar.

Pour the cooled syrup over the infused vodka.

/Do not throw away the fruit! Either use it in a cake or pour some more alcohol and make a “secondary” vodka infusion./

Leave the vodka and syrup mixture for one week in a dark place.

Filter through a coffee filter or a piece of gauze folded into 4 pieces.

Pour into a bottle, close it tightly and do not taste before 3 months.

Black Currant Vodka on Punk Domestics