METHOD FOR PRODUCTION OF APERITIF AND COMPOSITION OF INGREDIENTS FOR APERITIF Russian patent published in 1995 - IPC

FIELD: production of liqueur and vodka. SUBSTANCE: method involves twice extraction of mixture which contains Origanum, sweet clover, St. John's wort, balm, matricary, Artemisia, yarrow, thyme, Hierochoe, linden flowers, laurel leaves and dill. Thus prepared extract is blended with apple wine, cherry and plum alcoholized juices, alcoholized fruit juice of mountain ash being added into it. Cherry pulp being residue of alcoholized juice is poured by aqueous-alcohol liquid and is allowed to stand within 10-12 h. Thus prepared extract is decanted and then is used as extragent for origin mixture. Desired blend is filtered, sustained and bottled. Proposed composition contains (kg): top of flouring stem of Origanum 1.0-2.5, leaves and top of flouring stem of sweet clover 2.0-2.5, flowers and leaves of St. John's wort 2.0-2.6, leaves and top of flouring stem of balm 3.5-4.5, matricary 1.0-2.5, leaves and top of flouring stem of Artemisia 0.3-0.6, yarrow 2.5-3.5, thyme 2.0-2.6, above ground part without root leaves of Hierochoe 3.5-4.5, linden flowers 0.3-0.6, laurel leaves 0.1-0.25, dill 2.5-3.5. Said composition also contains (l): apple wine 290-310, cherry alcoholized juice 990-1100, plum alcoholized juice 590- 610, alcoholized fruit juice of mountain ash 490-510, 65.8 sugar syrup 680-700 and aqueous-alcohol liquid. Said quantities are used to prepare 1000 dal of desired product. EFFECT: improves quality of desired product. 3 cl, 2 tbl