# How to Make It:
01 - Rinse the blackcurrants and pat dry thoroughly. Slightly crush them with a potato masher or fork to release their juices.
02 - Place the crushed blackcurrants in a large sterilized jar with at least 1.5-liter capacity.
03 - Add the cinnamon stick, cloves, star anise, black peppercorns, and lemon zest to the jar.
04 - Pour in the sugar, followed by the vodka, stirring gently to begin dissolving the sugar.
05 - Seal the jar tightly and shake gently to help dissolve the sugar and combine ingredients.
06 - Store the sealed jar in a cool, dark place for 2 to 4 weeks, shaking gently every few days to promote flavor infusion and sugar dissolution.
07 - After infusion, strain the mixture through a fine sieve or muslin cloth into a clean jug, discarding all solids.
08 - Decant the liqueur into sterilized bottles using a funnel, seal tightly, and label each bottle.
09 - Allow the liqueur to mature for at least another week before drinking for optimal flavor development. Serve chilled or over ice.