# Preparation Steps:
01 - Rinse blackcurrants thoroughly and pat dry with paper towels. Gently crush them using a potato masher or fork to release their natural juices.
02 - Transfer the crushed blackcurrants to a large sterilized jar with a minimum 1.5-liter capacity.
03 - Place the cinnamon stick, whole cloves, star anise, black peppercorns, and lemon zest strips into the jar with the blackcurrants.
04 - Add the granulated sugar to the jar, then pour in the vodka until all ingredients are submerged.
05 - Seal the jar tightly and shake gently to begin dissolving the sugar and distributing ingredients.
06 - Store the sealed jar in a cool, dark location for 2 to 4 weeks, shaking gently every several days to facilitate flavor integration and sugar dissolution.
07 - After the infusion period, pour the mixture through a fine sieve or muslin cloth into a clean pitcher, discarding all solids.
08 - Using a funnel, transfer the strained liqueur into sterilized bottles, seal securely, and apply labels.
09 - Allow the liqueur to mature for a minimum of one additional week before serving. Serve chilled or over ice.
