FIELD: food industry. SUBSTANCE: emulsion liqueur has the following components, dal/1000 dal of beverage: spirituous solution containing 3-5% of L-α-lecithin, 149.0- -248.6; milk with fatness 0.5%, not above, 375.0-580.0; carbohydrate sweetening agent, 1500-3400 kg; aromatic principles, 0.06-3.0; sodium hydroxide or sodium carbonate, 1.0-8.5 kg; water, the balance. EFFECT: improved quality of product. 2 cl, 4 ex
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