Blackcurrant whiskey tincture
5 servings
30 minutes
Recipe from Eduard Pînzaru, head bartender at Lark Café. The tincture has a rich, deep color. It tastes bright and multifaceted, the sweetness and berries harmoniously combine with ginger spicy notes and herbal notes of fresh basil, leaving a long aftertaste. Instead of fresh currants, you can use frozen ones.
1
If you are using frozen berries, thaw them 24 hours before infusing by moving them to the regular section of the refrigerator at +2–4 degrees.
2
Thoroughly wash and dry the jar for infusion.
3
Peel the ginger (it's convenient to do this with a spoon), slice it thinly, and place it in a jar.
- Fresh ginger: 140 g
4
Add currants and fresh basil leaves to the jar (you can lightly crush them in the jar).
- Blackcurrant: 1 kg
- Basil leaves: 36 g
5
Pour whiskey and sugar syrup into the jar.
- Whisky: 1 l
- Sugar syrup: 200 ml
6
Close the jar and shake it several times. You can gently mix the contents with a long spoon.
7
Place the jar in a dark place (e.g., kitchen cabinet). Leave at room temperature for 21 days.
8
Take out the jar and shake it every 1-2 days.
9
After 21 days, strain the infusion through several layers of cheesecloth or thin cotton fabric.
10
Pour the tincture into bottles and seal.
11
Leave the infusion for another 14 days, after which start tasting.