FIELD: food-processing industry. SUBSTANCE: method involves providing beverage components, such as potable ethyl alcohol or vodka, boiled potable water and cream yoghurt with crushed natural fruit fillers; cooling to temperature of 4-6 C; mixing for 20-30 s; exposing produced mixture to supersonics for 10-12 min at temperature of 18-24 C. Ground "fizzy" vitamin C of "upsa" type may be added into mixture and mixed for 15-17 min. Method allows ready products, such as cocktails possessing novel consumer properties, to be obtained. EFFECT: increased shelf life, improved gustatory qualities and simplified method. 2 cl, 5 ex
