Crème de Cassis Blackcurrant Liqueur (Printable)

A rich French blackcurrant liqueur ideal for cocktails like Kir or desserts. Made with fresh berries, sugar, and alcohol over 7 days.

# What Goes In:

→ Blackcurrants

01 - 500 grams fresh blackcurrants, cleaned and stems removed

→ Sugar

02 - 500 grams granulated sugar

→ Alcohol

03 - 23.7 fluid ounces vodka or neutral spirit with minimum 40% ABV

→ Optional

04 - 1 vanilla bean, split lengthwise

# How to Make It:

01 - In a large sterilized glass jar, combine blackcurrants and sugar. Gently crush the berries with a potato masher or wooden spoon to release their juices.
02 - Pour vodka into the jar and add split vanilla bean if using.
03 - Stir well, seal the jar tightly, and store in a cool, dark place.
04 - Shake or stir the jar every day for 7 days to help dissolve the sugar and infuse the flavors.
05 - After 7 days, strain the mixture through a fine mesh sieve or cheesecloth into a clean bowl, pressing the solids to extract as much liquid as possible.
06 - Filter again if a clearer liqueur is desired, then pour into sterilized bottles and seal.
07 - Store in a cool, dark place. The liqueur is ready to use immediately but improves with age.

# Expert Advice:

01 -
  • It transforms simple fresh blackcurrants and vodka into a sophisticated cocktail ingredient.
  • The process is straightforward and requires no complex cooking techniques.
  • You can adjust the sweetness and spirit base to your personal preference.
  • It makes a stunning, handcrafted gift for cocktail enthusiasts.
02 -
  • Always shake or stir the jar daily during the 7-day period to ensure the sugar dissolves completely.
  • When straining, don't be afraid to press the berry solids hard to extract every bit of the flavorful syrup.
  • Store the liqueur in a cool, dark place; it will keep for up to 1 year and the flavor will mellow beautifully over time.
  • Always check your spirit labels for potential allergens if serving to guests with sensitivities.
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