METHOD FOR PRODUCING BITTER LIQUEUR "ABSENT" AND BITTER LIQUEUR "ABSENT" Russian patent published in 2006 - IPC C12G3/06 

FIELD: liqueur and vodka industry.

SUBSTANCE: invention relates to production of alcoholic drinks, in particular, bitter liqueurs. Method for producing the bitter liqueur involves preparing aromatic alcohol made of the following spicy-aromatic raw comprising common wormwood, anise, medicinal garden angelica, caraway, fennel and nutmeg. The prepared aromatic alcohol is used as a base for infusing a mixture of lemon common balm, swamp sweet flag and hyssop to obtain infusion that is blended with sugar syrup, rectified ethyl alcohol of the highest purification and water. The blend is subjected for filtering then food green dye is added and fed to the bottling. The vegetable raw is used in the following ratio, kg/1000 dal of ready product: common wormwood, 183-187; anise, 23-26; medicinal garden angelica, 17.5-19.5; caraway, 7-9; fennel, 23-26; nutmeg, 0.3-0.6; lemon common balm, 18-22; swamp sweet flag, 13-16, and hyssop, 18-22. The bitter liqueur comprises the following components, l/1000 dal of ready product: infusion of mixture of lemon common balm, swamp sweet flag and hyssop in aromatic alcohol of spicy-aromatic raw, 690-720l 65.8% sugar syrup, 29-35; green food dye, 0.8-2.0; rectified ethyl alcohol of highest purification and water, the balance, to provide the strength 60 vol.%. Invention provides stability of taste and aroma of liqueur for 2 years, and to enhance organoleptic indices and the testing score up to 9.23.

EFFECT: improved producing method.

2 cl