# Directions:
01 - Rinse the blackcurrants thoroughly and pat dry. Remove any stems or leaves to ensure purity.
02 - Place the cleaned blackcurrants into a large sterilized glass jar with a tight-fitting lid.
03 - Add the granulated sugar to the jar. Gently crush the blackcurrants using a muddler or the back of a spoon to release their natural juices.
04 - Pour the rum over the fruit and sugar mixture. Stir thoroughly to combine and initiate sugar dissolution.
05 - Seal the jar securely and shake vigorously to blend all components. Store in a cool, dark location away from direct sunlight.
06 - Shake the jar once each day for the first week to accelerate sugar dissolution and promote even flavor distribution.
07 - Allow the liqueur to infuse for 2 to 4 weeks in cool, dark conditions. Extended infusion develops deeper, more complex flavor profiles.
08 - Pour the infused liqueur through fine mesh or cheesecloth into a clean bottle, discarding fruit solids completely.
09 - Seal the finished liqueur and refrigerate. Serve chilled or over ice cubes for optimal flavor expression.
