FIELD: liqueur and vodka industry. SUBSTANCE: composition for punch preparing (20%) has the following components, per 100 dal: apple alcoholic juice 1490-1510 l; orange oil 0.09-0.11 kg; natural honey 990-1010 kg; citric acid 15-25 kg; color 5-15; sugar syrup 2470-2480 l; immortelle 1.5-2.5 kg; marjoram 1.5-2.5 kg; Saint-Join's-wort 1.5-2.5 kg; linden flowers 0.3-0.7 kg; peppermint 1.0-2.0 kg; milfoil 0.3-0.7 kg; caraway 0.4-0.8 kg; clove 0.1-0.5 kg; cinnamon 0.4-0.8 kg, and an aqueous-spirituous liquid - the rest. EFFECT: enhanced quality of punch.
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Authors
Dates
1997-07-20—Published
1993-11-25—Filed