The recipe uses blackcurrant leaves along with berries. This will give the drink not only a characteristic taste, but also a bright aroma. We will need:
- black currant berries - 2 kg;
- leaves from a black currant bush - 20 pieces;
- vodka, alcohol or purified moonshine - 2 liters;
- granulated sugar - 2 kg;
- water - 1.5 liters.
The leaves must be carefully examined and made sure that there are no diseases. The berries must be thoroughly crushed, mixed with leaves and covered with alcohol. We insist for 1-1.5 months in a dark room. After the infusion, we filter and cook the sugar syrup. To do this, mix water with sugar, stir until it dissolves and boil for at least 10 minutes. Remove the white foam that appears in the process. The cooled syrup is gradually introduced into the filtered tincture. Stir and bottle how many times. It will be possible to use it in 5-7 days.
Half-breed currant liqueur
In this version of the liqueur, two types of currants are used: one part of red is added to two parts of a black berry. This combination gives a slightly softer flavor and ruby color. For cooking we need:
- black currant berries - 500 grams;
- red currant berries - 250 grams;
- vodka, alcohol or purified moonshine - 750 ml;
- granulated sugar - 500 grams;
- water - 250 ml.
Mix the berries and crush together. We transfer the crushed berries along with the juice into a bottle and fill it with an alcohol base. After a day, you need to mash the berries again right inside the infusion, then put them in a dark cool place for 1-2 weeks. The further process is not at all different from the previous recipe: we insist, filter, mix with sugar syrup and use it after a few days. Despite very small differences in composition and technology, taste and appearance are strikingly different.
Classic Creme de Cassis
The main difference between Crème de Cassis and blackcurrant liqueur is the higher sugar content, 45% versus the standard 20%. Accordingly, it gives a denser and heavier structure. For 2 liters of finished liqueur, we need:
- black currant berries - 1.5 kg;
- brandy or moonshine with a strength of 50 ° - 1.5 liters;
- granulated sugar - 0.9 kg.
The presence of brandy requires an original technology. After all, the French began to produce liqueur, and for them brandy is quite an everyday and affordable drink. In Russian realities, a good homemade double-distilled moonshine can serve as an alternative.
The peeled berry must be thoroughly mash. Purpose: to achieve the release of juice and keep the bones intact. Pour the crushed berries together with juice and pulp with an alcohol base and keep in a dark cool place for about a month. The duration of infusion (maceration) can be determined independently. The result should be a tincture of a dark, saturated, absolutely opaque color.
The tincture must be carefully drained from the sediment and filtered through a cotton pad. Can be repeated several times to completely get rid of suspended matter.
Now add sugar. Sugar in this recipe is taken at the rate of 450 grams per liter of future liquor, that is, the liquid filtered after infusion. It is better to introduce sugar gradually, stirring constantly until it is completely dissolved. Mixing can be done by hand or with a blender at low speeds.
The finished drink can be bottled and sealed tightly. Be sure to store in a dark place: liqueur is easily oxidized by exposure to sunlight or air. The recommended shelf life is from one month to six months.
Berries for liqueurs should be large, ripe and, of course, free from rotten and spoiled specimens, as well as from ridges, cuttings and other plant debris.
Before putting in a jar, the currants should be kneaded 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.
Blackcurrant base liqueur
Ingredients
Black currant - 1 kg
60-degree water-alcohol solution - 1 l ()
Still drinking water - 750 ml
Sugar - 1 kg
Currant leaves (optional) - 5-6 pcs.
Cooking method
If desired, to give the future drink a piquant sourness, you can add pure crushed 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 duration of the syrup preparation (berry cake can be thrown away, although some alcohol makers use it to flavor grain and sugar distillates).
Red currant 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 ()
Water - 500 ml
Sugar - 800 g
Cooking method
Currant mix liqueur
The preparation of this drink, unlike the others, involves the use of a mixture of black and red currants.
Ingredients
Black currant - 500 g
Red currant - 250 g
80-degree water-alcohol solution - 750 ml ()
Water - 250 ml
Brown sugar - 500 g
Cooking method
Mash the washed berries in a bowl, transfer to a jar and add alcohol.
Close the jar with the infusion with plastic wrap and keep it in this form for about a day at room temperature.
Then, mix the contents thoroughly, cover 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 duration of the syrup preparation.
Cool the syrup to room temperature and mix thoroughly with an alcohol base.
Bottled the finished drink, leave it for a week to ripen in a cool dark place, and then use it for your own pleasure.
Attention! The liquor prepared in this way is stored exclusively in the refrigerator; moreover, no more than three months.
Liqueur a la crème de cassis
This Burgundy blackcurrant nectar is most often used in cocktails such as: "Kir" or "Kir Royal"; but even in its pure form it will delight lovers of especially sweet drinks.
Ingredients
Black currant - 1.5 kg
Ordinary cognac brandy (ideally, young 50-degree grape distillate) - 1.5 L ()
Water - 500 ml
Sugar - 1 kg
Cooking method
Mash the washed berries in a bowl, transfer to a jar and add alcohol.
Infuse brandy for 2 months under a tight lid in a cool dark place.
After this period, drain the liquid, squeeze the berries into it, then filter and set aside for the duration of the syrup preparation.
Cool the syrup to room temperature and mix thoroughly with an alcohol base.
Pour the finished drink into bottles, seal it tightly and keep it in a cool dark place for a week.
Store liquor in the refrigerator. Consume immediately after opening (in this regard, it is better to pour it into small bottles).
Blackcurrant spotted
Considering the brewing factor and the western roots of the drink, I decided to attribute it not to liqueurs, but to liqueurs.
Ingredients
Black currant - 1 kg
Vodka - 750 ml
Water - 700 ml
Sugar - 1 kg
Cooking method
Mash the washed currants and carefully squeeze the juice out of it through cheesecloth.
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 at your discretion; personally, I am more impressed by the stump with pulp).
Place closed bottles in a cool dry place. You can help yourself in 2-3 days.
Red currant liqueur with cherry and raspberry leaves
Ingredients
Water - 1 l
Vodka or alcohol - 500 ml
Red currant berries - 500 g
Sugar - 500 g
Cherry leaves - 100 pcs.
Raspberry leaves - 20 pcs.
Citric acid - 1 tsp.
Cooking method
Rinse the leaves, drain with water. Boil water, add the leaves, bring to a boil and simmer under a lid over low heat for 20 minutes.
Remove from heat, cool and strain.
Cover clean, dry berries with sugar, mash, add vodka or alcohol and add citric acid.
Pour the decoction of the leaves, leave to infuse for 30 days.
Filter thoroughly, bottle for storage.
Blackcurrant liqueur with cloves
Ingredients
Black currant - 1 kg
clove grains - 2-4 pcs.
Vodka - 1 l
Sugar - 375 g
Cooking method
Rinse the good quality berries, drain with water, remove the berries from the branches and put in a large bowl.
Mash thoroughly, 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, add sugar and cork. Shake several times, leave in a dark, warm place until the sugar is completely dissolved.
Shake the bottle occasionally. The finished liquor can be filtered 1-2 more times.
Liqueur "Black Johann"
Ingredients
Black currant - 1 kg
Sugar - 400 g
Carnation - 5-6 buds
Vodka - 1 l
Cooking method
Pass the currants through a meat grinder, place in a bottle, add cloves and pour vodka.
Close the bottle, put 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 the bottles from time to time. When the sugar "melts", the liqueur is ready to drink.
Regular readers probably already know that I dream of having my own wine cellar. And this is not because I love alcohol, but simply because I love guests. And especially amaze them with your delicious drinks. Of course, my experience is not large, only about 20 years, this is not all the time when I was interested and did, namely work experience.
In my practice there is the manufacture of low-alcohol drinks and moonshine, but most of all I like to make exclusive drinks, in the form of liqueurs, tinctures, or just cognacs.
Not all recipes are on the blog, but there is an idea, more recipes to post, both for yourself and for you. Moreover, I have not tried all the recipes from my notebook. Yes, and with fantasy, too, I'm fine, I can combine and come up with my own.
So I haven't seen this recipe anywhere, but I came up with it myself. And I did it several times to adjust the ingredients to my taste. And this is not a figment of the imagination, but a recipe modified and corrected through practical preparation. And my taste is already trusted not only in our family, but also by friends and acquaintances who have tried our drinks.
Homemade blackcurrant liqueur
What I like about this recipe is that you can cook it not only in the berry season, but also in winter, from frozen currants.
- 0.7 liter jar of currants
- 0.7 liter jar of sugar
- 0.8 liter jar of water
- 1 liter of vodka
Liqueur recipe
1. First of all, you need to prepare the berries. Wash and sort them out of stalks and debris.
2. Fill the berries with water and send them to the fire. 
3. Bring to a boil and simmer for 15 minutes over low heat.
4. Strain through a colander covered with gauze in 2 layers. We just filter without rubbing. We wring out. 
5. Put the strained broth on the fire.
7. Bring to a boil and remove the foam if desired. I personally take it off, although we still defend the liquor afterwards. Then turn off the heat and leave to cool.
8. When the syrup has cooled down a little, I pour it into a jar in which the liquor will be infused.
9. I pour out the vodka. You can use moonshine or alcohol instead of vodka. For example, I use alcohol diluted to 40%. Specially bought 10 liters of alcohol before the harvest season. I have already prepared strawberry, strawberry, blueberry liqueur. There are also plans for raspberry and cherry.
10. We insist at least two or three weeks for the vodka to make friends with the syrup. After this time, the smell of alcohol will go away, and there will be only the aroma of currants. Ideally, let it brew for several months.
Most of all I liked cherry and blackcurrant liqueur. But this year we have significantly expanded the range, and now I am at a loss to say. Subscribe to our channel, and closer to winter I will conduct a tasting of already infused liqueurs, and I will definitely give my assessment.
Low-alcohol drink recipe with black currant
And now the recipe for a low-alcohol drink, very tasty and without any chemistry. We take the blackcurrant compote in a glass for 2/3, add the liquor, and insert the straw. It turns out a very tasty and divine, very aromatic low-alcohol drink.
And in conclusion, I will give you several recipes for liqueurs, starting with this, only in video format.
How to make strawberry vodka liqueur
Homemade blueberry liqueur
We will look at how to make homemade currant liqueur according to two proven recipes. Any variety is suitable, but red and black berries cannot be mixed in the same drink. Before cooking, the fruits should be separated from the ridges, carefully sorted out, removing spoiled and moldy ones, otherwise the taste of the drink will deteriorate. The alcohol base (alcohol diluted to 40 degrees, vodka, double-distilled moonshine or cognac) must be of high quality. There are no other requirements, you just need to adhere to the technology.
Compound:
- berries of black or red currants (separately) - fresh, dried (half as much as in the recipes) or frozen (defrost beforehand, then use together with the released liquid);
- currant leaves - improve the aroma;
- sugar - can be replaced with liquid honey or fructose;
- alcohol (vodka);
- water - reduces the strength and is needed to prepare the syrup.
When using honey instead of sugar, in order to preserve the beneficial substances, do not bring the syrup to a boil, but heat it to a maximum of 40 ° C and stir until the honey is completely dissolved in water.
Attention! When insisting, it is important to choose the right container, the alcohol base should overlap the layer of berries by at least 2-3 cm, if necessary, pour in more alcohol.
Blackcurrant liqueur recipe
Ingredients:
- berries - 1 kg;
- leaves - 6-8 pieces;
- vodka (alcohol, moonshine) - 1 liter;
- sugar - 1 kg;
- water - 750 ml.
Preparation
1. Put the washed berries and leaves into a jar, pour over the alcohol base, tightly close the lid. Leave for 5-7 weeks in a warm, dark place. Shake every 5-6 days.
2. After aging, filter the contents of the jar through cheesecloth or special filter paper. Squeeze the berries dry (no longer needed).
3. Make sugar syrup. To do this, boil water, add sugar and simmer until foaming begins (about 4-6 minutes). Then remove the syrup from heat and cool to room temperature.
4. Mix currant tincture with sugar syrup. Pour the resulting drink into bottles, close tightly. Leave in the refrigerator for 5 days to improve the taste.
Blackcurrant liqueur Serve chilled. Shelf life when stored away from direct sunlight - up to 3 years. The fortress is 15-17 degrees.
Red currant liqueur recipe
Ingredients:
- berries - 1 kg;
- leaves - 5-6 pieces;
- vodka (alcohol, moonshine) - 0.5 liters;
- water - 0.5 liters;
- sugar - 800 grams.
Preparation
1. Put the berries in a glass bottle or jar. Add currant leaves and vodka (alcohol) there. Close tightly, keep for 5-6 weeks in a sunny place (on a windowsill). Shake every 7 days.
2. Strain the resulting infusion through cheesecloth. Squeeze the berries.
3. Prepare sugar syrup according to the technology described in the previous recipe.
4. Add cold syrup to the currant infusion, mix, pour into glass bottles and close tightly.
After 5-6 days, you can start tasting.
If sediment or turbidity appears, filter through cotton wool.
Red currant liqueur Fortress - 10-11%. Shelf life (in a dark room) - up to 3 years.
Despite the fact that the given recipes for currant liqueurs differ only in the proportions of the ingredients, the taste of the drinks is very different.
Admirers of Hercule Poirot know that his favorite drink was Crème de Cassis. Agatha Christie mentioned him more than once in her works. What is this drink? Back in 1841, the owner of a cafe in Dijon formed a recipe for the most delicious black currant liqueur... The name of this Frenchman was Auguste-Denis Lagout.
To this day, it is in this region that the best examples of the drink are produced, but even they cannot surpass the homemade Crème de Cassis.
Homemade blackcurrant liqueur
There are a lot of recipes for this drink, but they all boil down to one cooking technology: first of all, berries are delicately crushed, then for two months they are infused in alcohol (brandy is traditionally used), alcoholic infusion is squeezed out and combined with sugar.
The result is a deep purple liqueur with a light berry aroma.
In order to get 2 liters of ready-made liquor take:
- 1.36 kg of berries,
- 1.36 liters of vodka (the best option is 50% alcohol),
- 0.9 kg of sugar.
Preparation:
- The currants are thoroughly washed and sorted in such a way that there are no stalks, rot or other foreign elements in the berries.
- The berries are crushed in small portions so that each of them is crushed, but the bones remain intact. To do this, you can use a food processor or blender.
- After that, the currants are poured into a container of the required volume and poured with vodka. The process of maceration follows - soaking the berries in vodka in a cool dark place. Duration of soaking is 1 month.
- After this time, with the help of gauze, squeeze the alcohol juice, filter the liquid several more times and pass it through a cotton filter.
- The filtered alcoholic infusion is combined with sugar. To obtain the usual tincture, it will be enough to take 20% of the sand from the total volume of the juice. For the famous Cassis, you need about 45% sugar. In this case, the ingredient is added in small portions and stirred until completely dissolved.
- The final stage is filling and sealing. It is very important that the liquor is tightly closed, as it is characterized by rapid oxidation. This can be noticed when the drink changes its color from purple to brown.
Reference! Creme de Cassis, in contrast to the usual tincture, turns out to be more saturated and viscous. It is usually not drunk in its pure form, but is used to make cocktails.
The technology for making blackcurrant liqueur is described in the video:
Red currant with vodka - a simple recipe
An interesting and rich tincture of red currant turns out on the Belarusian vodka Zubrovka.
To get an interesting liqueur in the Polish tradition, you will need:
- 0.5 l of Zubrovka vodka (you can replace the usual one, but the taste will be different);
- 0.2 kg of red currant berries;
- 0.1 kg of granulated sugar.
Prepare a tincture in Polish as follows:
- The currants are washed well, carefully sorted out. The berries are separated from twigs and other foreign matter.
- The berries are placed in a jar and ground together with sugar.
- The next step is adding vodka. After that, the container with the future drink is placed in a dark cool place, where it will be infused until the berries completely discolor (about two weeks). In this case, once every couple of days, the container must be shaken to completely dissolve the sugar.
- Filter the tincture and bottle for further storage.
How to make aromatic red currant liqueur with vodka is described in the video:
How to use the drink correctly?
Some time ago, currant liqueur was served in cafes for free. However, no Frenchman drank it neat. Liqueur was necessarily diluted with wine, champagne, vermouth and even mineral water.
- In contact with 0
- Google+ 0
- OK 0
- Facebook 0
