This particularly pleasant drink from Scandinavia is made from blackcurrants and gin flavoured with verbena.
Vinbarsbrannvin (vin-bies-bren-vin) may be served instead of a liqueur after dinner, or, alternatively, as a long, cool aperitif diluted with soda and garnished with a slice of orange.
1 lb. fresh blackcurrants, trimmed and washed
2 pints gin
4 oz. sugar
8 fresh or dried verbena leaves
Using a large needle, prick the black-currants all over and place them in a large mixing bowl. Pour over the gin and mix well. Add the sugar and verbena leaves and stir well to blend.
Pour the mixture into a large jug or crock and cork it tightly. Set the jug or crock aside in a dark place and allow the mixture to infuse for 2 months, shaking the jar or crock occasionally.
Wash and thoroughly dry two bottles. Uncork the jug or crock and pour the mixture through a funnel lined with very fine cheesecloth pressing down the pulp with the back of a wooden spoon to extract the liquid. Discard the pulp.
Seal the bottles and store them for at least 1 month before drinking.