# How to Make It:
01 - Rinse blackcurrants thoroughly under cool water and pat completely dry with paper towels. Remove any stems, leaves, or debris.
02 - Place dried blackcurrants into a large sterilized glass jar with a tight-fitting lid.
03 - Add granulated sugar to the jar, then gently crush blackcurrants using a muddler or the back of a spoon to release their natural juices.
04 - Pour rum over the fruit and sugar mixture. Stir thoroughly to combine and initiate sugar dissolution.
05 - Seal the jar with its lid and shake vigorously for 1-2 minutes to mix ingredients and begin dissolving sugar.
06 - Store in a cool, dark place and shake the sealed jar once daily for the first week to facilitate sugar dissolution and promote even flavor distribution.
07 - Allow the liqueur to infuse for 2 to 4 weeks in a cool, dark environment. Extended infusion periods develop deeper, more complex flavors.
08 - Pour the liqueur through a fine-mesh sieve or cheesecloth into a clean bottle, discarding all fruit solids and debris.
09 - Seal the finished liqueur bottle and refrigerate. Serve chilled or over ice as desired.
