FIELD: food industry.
SUBSTANCE: vanillin is dissolved in alcohol at a ratio of 1:100. Water-and-alcohol liquid is represented by a mixture of rectified ethyl alcohol and treated drinking water. One performs cinnamon pouring with a water-and-alcohol liquid with 70% vol. proof at a ratio of 1:1, infusing during 5 days, infusion draining, allspice addition, repeated pouring with a water-and-alcohol liquid with 50% vol. proof in an amount equal to the drained quantity, infusing during 5 days, infusion draining, the infusions combining. One prepares a blend of the infusions and chokeberry and ashberry morses, a colourant, vanillin (1:100) and water-and-alcohol liquid consisting of a mixture of rectified ethyl alcohol and treated drinking water. The blend is stirred during 15-20 minutes, filtered and maintained for 30-40 minutes. For production of 1000 dhal of a bitter liqueur with 50% vol. proof one uses the following ingredients, kg: chokeberries - 50-70, ashberries - 110-135, cinnamon - 3-10, allspice - 0.3-0.5, vanillin - 0.02-0.06, colourant - 70-110, water-and-alcohol liquid - balance.
EFFECT: acceleration of the aromatic complex assimilation reaction, increase of organoleptic indices of the ready product; the bitter liqueur acquires the taste and aroma of rum with a pungency tone.
2 cl, 2 ex
