2 lb black currants
1 lb fine sugar
1/2 cup fruit alcohol of 95 degrees
1 bottle white wine from Hageland (you can replace it with Riesling)
Wash the black currants carefully, remove the stalks. Put the berries into a jar and add the sugar. Mix carefully. Close the jar and leave for 3 days. When the sugar has totally dissolved pour the fruit alcohol over the berries, close the jar and leave for 3 weeks.
The day of serving the drink:
Pour the fruit liquor through a fine sieve. Take a champagne glass and fill it to 1/4 with black currant liquor. Then add the white wine.
Remarks: 4 servings.
Source: Kreatieve Keuken – August 1992. My translation