Liqueur Store

As explained previously, Nicole and I found our way into a currant patch at Rush River Produce in Wisconsin. We nearly missed out on the currants since we were there to pick blueberries and were running late for the start of the Twins game, but thankfully we took the time to fight the sparrows and stain our fingers. If you have never had a black currant, you really must try them. They are one of those dynamic foods like brussel sprouts or squash that have numerous flavors and the first time you taste them they create new neuron connections in your brain to help you never forget the fireworks in your mouth.

Of course, the first logical thing to do with a lot of black currants is to make booze. We received a good tip from the Rush River Produce owners that you can make a liqueur from the berries. Here is the recipe that I found online.

1/3 quart fresh black currants

Sugar

A cinnamon stick

2 cloves

Vodka

Put some fresh black currants in a glass bottle until it is about one-third full. Each berry should have the skin pierced with a needle before inserting in the bottle. Do not wash the berries- they should have their bloom of natural yeast on the skins. Using a funnel, cover the berries with sugar. How much is a matter of taste.

Add a cinnamon stick and two cloves.

Fill the bottle with any good quality clear spirit such as vodka. The spirit should be at least 40% by volume alcoholic strength. Seal and store in a warm cupboard for about three months.
About three months? Three months?

Man, that sucks.