COMPONENT COMPOSITION FOR COCKTAIL Russian patent published in 1997 - IPC

FIELD: food industry. SUBSTANCE: composition has additionally apple alcoholized juice, ascorbic acid and aqueous-spirituous infusions of pot-marigold, sweet clover, licorice root and milk thistle fruits and also aromatic essence at the following ratio of components, kg/1000 dal cocktail: sugar syrup 1118.0-1594.2; apple alcoholized juice 250-370; citric acid 22.4-27.2; ascorbic acid 2.3-3.3; coriander aqueous-spirituous infusion 43.6-62.0; sweet clover aqueous-spirituous infusion 22.1-31.5; licorice root aqueous-spirituous infusion 19.3-27.4; milk thistle fruits aqueous-spirituous infusion 16.2-23.0; pot-marigold aqueous-spirituous infusion 10.5-15.0; color 14.4-20.5; food aromatic essence 3.0-4.1, and an aqueous-spirituous liquid - the rest. EFFECT: enhanced quality of composition. 2 tbl