1. Boil 1 cup water. Add currants. Cover, turn off heat and let currants plump in hot water for about 5 minutes.
2. Drain off water.
3. Place currants and alcohol in a tightly closed jar and steep for 1 week.
4. Shake jar occasionally during steeping.
5. Strain and filter.
6. Add enough sugar syrup for cassis, or more for creme de cassis, to your taste. Mature for 2 weeks.
7. Either recipe makes 1 cup.