Ripe black currant is well washed on a sieve, allow to drain the water completely.
Use a blender to chop the currants into puree.
In a sealed container (plastic bottle or jar with a tight lid) place the ground currant, fill it with alcohol mixed with water, add 3 tbsp.l. brown sugar, close the lid and remove in a dark place for 2 weeks.
After this time, add the vanilla and the rest of the brown sugar and remove for another 1 week.
Then drain the liquor through a fine sieve. Try-if you want to add more sugar.