Currant berries have long been known for their excellent taste. For lovers of homemade alcoholic beverages, this is a real find, since the availability and cheapness of the fruits allow you to make currant tincture at home. We’ll take a look at three of the best recipes. All of them have been tested in practice by more than one generation of chefs.

Berries of any black, red and even white varieties are suitable for preparing currant infusions. Beforehand, they need to be washed well, cleaned of twigs and sorted out, leaving only the ripe and juicy ones. According to the first recipe, you can make a tincture from berries yourself frozen or bought in a supermarket, that is, all year round. The second and third recipes are for freshly plucked fruits.

The alcohol base can be vodka, moonshine, diluted alcohol, and inexpensive cognac. In the latter case, a tincture with an original incomparable flavor is obtained. Try it.

Blackcurrant tincture

In this recipe, before insisting, the berries need to be boiled and then kneaded, then they give off aromatic substances better. The finished drink has a beautiful dark color and pleasant smell.


  • vodka (diluted alcohol, moonshine) – 0.5 liters;
  • black currant – 400 grams (2 cups);
  • water – 200 ml;
  • sugar – 250 grams.


1. Mix sugar and water in a saucepan, bring to a boil.

2. Add currants and stir.

3. Boil the mixture for 3 minutes and remove from heat.

4. Mash the berries with a crush.

5. Mix currant syrup cooled to room temperature with vodka, pour into a jar and close the lid tightly.

6. Insist in a dark, warm place for 18-20 days. In order for the ingredients to dissolve better once every 2-3 days, the contents of the jar must be shaken.

7. Filter the homemade tincture through cheesecloth and cotton wool.

8. Pour into bottles, seal tightly with corks.

In the refrigerator or basement, the drink can be stored for more than a year.

Blackcurrant vodka

An alternative recipe for currant tincture without sugar, boiling and crushing the fruit. The result is a strong drink with a characteristic aroma. Disadvantage – only fresh berries are suitable for cooking, since there is too much melt water in frozen ones.


  • black currant – 3 cups;
  • vodka – 0.5 liters.

Instead of vodka, you can use undiluted alcohol (70-96 degrees), then the tincture will be stronger. Then the finished tincture will need to be diluted with water to reduce the strength in a ratio of 2: 3 (two parts of the tincture to three parts of water).


1. Fill 3/4 of the volume a liter jar with black currant berries.

2. Pour vodka (alcohol) up to the top and close tightly with a lid.

3. Put the jar for 2 weeks in a dark warm place for infusion.

4. Strain the currant tincture through several layers of cheesecloth and bottle.

Shelf life – up to 2 years.

Red currant tincture

Thanks to this recipe, you can make an easy-drinking tincture of a beautiful light red color with hints of red currant berries and a subtle aftertaste of alcohol.


  • red currant – 300 grams;
  • vodka (cognac, moonshine, alcohol) – 0.5 liters;
  • sugar – 100-150 grams.


1. Washed and peeled red currant berries pour into a liter jar.

2. Add sugar and pour in vodka.

3. Close the jar with a lid, shake well and place in a warm dark place for 14-16 days. Shake every 3-4 days.

4. Filter the finished tincture through a cotton-gauze filter and bottle it for storage. The shelf life is more than a year.