FIELD: food industry.
SUBSTANCE: coluria roots and rootstocks and basil at a ratio of 1:0.5 are mixed with water at a ratio of 1:3, heated to the boiling point, boiled during 20-30 minutes and separated from the liquid phase. Then one performs the components pouring with a water-and-alcohol liquid with 40-45 vol % proof at a ratio of 1:2, infusing during 5-15 days and infusion draining. One performs repeated pouring with 70-80°C hot boiled water, infusing during 12-16 hours and infusion draining. One performs separation of a part of the water-alcohol and water infusion, the both parts filtration and usage to produce sugar syrup and a colorant. The base infusions are combined. One obtains sugar syrup by way of water-and-alcohol infusion heating to 50-60°C, sugar strewing (under stirring conditions) into the infusion, the infusion dissolution and filtration. The colorant is obtained by way of water infusion addition into sugar in an amount of 1-2% of the sugar weight, heating till sugar melting, the temperature conditioning to 180-200°C, sugar caramelisation, introduction of the mixture of water infusion and liquid phase (at a ratio of 1:1) heated to 60-65°C till the colorant density is equal to 1.35 g/cm3 and cooling under stirring conditions to 60-65°C. One blends ingredients; the blend is stirred and subjected to hot dispensing. One obtains the water-and-alcohol infusion of apricot wood, mixes the base and the water-and-alcohol liquid till 18-50 vol % proof; the beverage is put to rest and filtered. The base and the infusion are used, respectively, in an amount of 5-7 and 10-15 l per 100 l of the alcohol containing beverage.
EFFECT: enhancement of organoleptic indices of the beverage by 0,2 points and their stability in case of storage during 1 year.
2 cl, 3 ex
