# Directions:
01 - Rinse the blackcurrants and pat dry. Slightly crush them with a potato masher or fork to release juices.
02 - Place the 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.
05 - Seal the jar tightly and shake gently to dissolve some sugar.
06 - Store the jar in a cool, dark place for 2 to 4 weeks, shaking gently every few days to help the flavors infuse and sugar dissolve.
07 - After infusion, strain the mixture through a fine sieve or muslin cloth into a clean jug. Discard the solids.
08 - Decant the liqueur into sterilized bottles, seal, and label.
09 - For best flavor, allow the liqueur to mature for at least another week before drinking. Serve chilled or over ice.
