What I’m Drinking: Current Currant Liqueur
Many many many years ago (I can’t remember when, it was so dratted long ago), wife Nat talked me into buying a white currant tree (plant? small tree? shrub? I’m not sure which to go with) when we were at a garden store in Portland. We drove it back up to Seattle, put it in the side garden, and there it stayed, seen by few (as the side garden’s facing the alley), but a nice little plant, getting a stitch bigger every year in a slow-and-steady manner. It gave us a few stray white currants, then a few more, then a few more, then this year a solid harvest. Eating them isn’t for everyone – not a ton of fruit, a little bittery – but I like them fairly well. But I liked them even more when we decided to pick ‘em all and make a liqueur. It started like this:
with a harvest of currants in a big glass jar. Then time, spirit, sugar, and water took over (and some serious filtering), and we ended here:
At first, I wasn’t sure how it was going to come together. Mid-way, still wasn’t. But once all was strained and such, the end result is tip top – a little citrus, light, a little grape-y, and a small small bitter nudge. Delicious stuff, especially served up cold. I wish I had twice as much. C’mon little currant plant! I’m excited to try it in some cocktails, too. I know white currants aren’t just everywhere, but if you happen to be near a plant with some, harvest those up, and try them in the below.
Current Currant Liqueur
2 very full cups white currants
2-1/2 cups vodka
1 cup simple syrup
1. Add the currants to a large glass container with a good lid. Muddle slightly. Add the vodka, stir, and put that lid on it. Store in a cool dark place away from the sun. Let sit two weeks, swirling occasionally.
2. Open it back up, add the simple syrup, and stir well. Place it back in the cool dark place, and let sit two more weeks, swirling occasionally.
3. Strain – I went once through a decent fine strainer to get the fruit out, and then through cheesecloth to add more clarity. You might need a third straining, too.
4. Enjoy!
MaryStar Ely said:
I always knew you were brilliant! My favorite thing is lavender syrup (wonderful in champagne) and now I’m working on a lavender liqueur. I’m sure it’s been done before but I’d rather surprise myself with my own concoction. It sounds as though all is well, perhaps we’ll have a cocktail together someday…with Stephanie Mann, now that sounds lovely!
ajrathbun said:
Haha, thanks MaryStar! Now there are two people that think I’m brilliant, you and my mom. A lavender liqueur sounds amazing — and surprising yourself is better. And a cocktail with you and Stephanie sounds lovely, indeed. Someday!
