{"id":5811,"date":"2011-07-15T12:22:09","date_gmt":"2011-07-15T10:22:09","guid":{"rendered":"http:\/\/www.withaglass.com\/?p=5811"},"modified":"2013-08-10T19:40:55","modified_gmt":"2013-08-10T17:40:55","slug":"black-currant-vodka","status":"publish","type":"post","link":"http:\/\/www.withaglass.com\/?p=5811","title":{"rendered":"Black Currant Vodka"},"content":{"rendered":"

\"vodkacassisp\"<\/p>\n

The Apricot Gin<\/a> recipe I posted two weeks ago led to very interesting discussions about home liquor making with Charles from 5 Euro Food<\/a>. They resulted in\u00a0his first experience with a very promising Cherry Brandy<\/a> and made me feel like making more fruit liquors this Summer.<\/p>\n

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!<\/p>\n

This method, a classical two-stage process, \u00a0needs a bit more attention than the\u00a0Apricot Gin<\/a>. 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!<\/p>\n

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!<\/p>\n

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.<\/p>\n

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.<\/p>\n

Preparation: min. 4,5 \u00a0months<\/em><\/p>\n

Ingredients:<\/em><\/p>\n

600-700g black currants<\/em><\/p>\n

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

150 g sugar<\/em><\/p>\n

150 ml water<\/em><\/p>\n

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.<\/p>\n

Leave in a warm place for 6 weeks.<\/p>\n

Drain the infused vodka and pour into another big jar.<\/p>\n

Make a syrup boiling the water with the sugar.<\/p>\n

Pour the cooled syrup over the infused vodka.<\/p>\n

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

Leave the vodka and syrup mixture for one week in a dark place.<\/p>\n

Filter through a coffee filter or a piece of gauze folded into 4 pieces.<\/p>\n

Pour into a bottle, close it tightly and do not taste before 3 months.<\/p>\n

\"Black<\/a><\/div>\n","protected":false},"excerpt":{"rendered":"

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…<\/p>\n","protected":false},"author":1,"featured_media":5874,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[57,69],"tags":[107],"_links":{"self":[{"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/5811"}],"collection":[{"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=5811"}],"version-history":[{"count":44,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/5811\/revisions"}],"predecessor-version":[{"id":15007,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/5811\/revisions\/15007"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/media\/5874"}],"wp:attachment":[{"href":"http:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=5811"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=5811"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=5811"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}