"'So you'll be the red currant rum, Minister'" (Prisoner of Azkaban 202).
If you would like to make some currant-infused rum, I definitely recommend it. There's an excellent recipe at La Petite Gourmande. That recipe, however, takes several months to make. So today we'll make a quick and dirty version!
You Will Need:
Red currants (everyone promises me that red currants are just smaller versions of raisins, so that's what I'll use)
1. Pour the amount of rum you require into an appropriately-sized receptacle.
2. Drop in your currants/raisins. I used a small handful (maybe 6 or 7?) for 1 shot.
3. Let the rum and currants "steep" for several hours. The longer it sits, the more currant-y the flavor will be.
4. Your currants/raisins will probably have soaked up a lot of the rum and look rather swollen. Use a spoon (or whatever) to press out the excess rum and remove the fruits.
5. Pour your rum into a shot glass if you'll be enjoying it neat, or add it to your favorite cocktail (which is what I would recommend, because let's be honest, this is still just straight rum with a drop of grape juice in it!).
It's true, we did successfully infuse rum with raisins. But I really do recommend making some the old fashioned way, like in the recipe recommended above, because I bet it's delicious! Bottom's up!