METHOD OF PREPARING ALCOHOLIC DRINK, AND ALCOHOLIC DRINK Russian patent published in 1999 - IPC

FIELD: liquor and vodka industry, more particularly preparation of emulsion liqueurs. SUBSTANCE: method comprises mixing ingredients, maintaining the mixture, introducing alcoholic liquid and of the beverage. Dry ingredients, such as dry fat-free milk, refined sugar, thickener, soda and salt are premixed to form homogeneous mixture up to 25% (based on total volume) of water heated to 37-42 C are then added to the resulting mixture and the whole is stirred to form pasty compound. Remaining amount of water is then added to said compound and temperature of liquid is then raised to 70-78 C while stirring for 1 hour. After said maximum temperature is reached, liquid is cooled for 40-50 minutes to 26-30 C. Liquid is then allowed to settle for 6-9 hours and is then once again stirred at rate of 30 rpm, and alcoholic liquid and colorant are added thereto. Alcoholic drink comprises ingredients ratio of kg/1000 dal of final product being as follows: dry fat-free milk, 800-1650; refined sugar, 1600-4500; thickener, 20-50: water, 6500- 8000; soda, 0.5-1.65; salt, 0.3-0.7 and alcoholic liquid, the balance. EFFECT: wider range of alcoholic drinks having improved organoleptic characteristics at reduced preparation cost price of alcoholic drink. 5 cl, 3 ex