How long should blackcurrants, vanilla, fennel, cloves and pink pepper infuse in vodka?

Expanded Explanation

Infuse the blackcurrants in vodka for about 21 days, but monitor the spices before the fruit is finished. Blackcurrants need enough time to release colour, aroma and tannin, while cloves, fennel and pink peppercorns extract much faster. Leaving all botanicals for the full period may create an overly medicinal or spicy finish.

Taste the infusion after 5–7 days. Remove the cloves if their warmth is already clearly noticeable, and consider removing the fennel seeds and pink peppercorns between days 7 and 10. The vanilla can usually remain for the full 21 days because only a quarter pod is used. Continue the fruit infusion until the blackcurrant flavour is deep and complete.

Use a clean spoon or pipette when tasting and reseal the jar immediately. The exact timing depends on berry ripeness, spice freshness and storage temperature, so use flavour rather than the calendar as the final guide. If the spice character becomes prominent before the fruit is ready, strain out the botanicals and return only the blackcurrants and vodka to the jar.