METHOD OF PRODUCING ALCOHOLIC BEVERAGE Russian patent published in 2017 - IPC C12G3/06 

FIELD: food industry.

SUBSTANCE: walnut partitions and tripartite bur-marigold are steeped in rectified ethyl alcohol "Extra" at ratio of 5:1: 100 respectively for 7 days while stirring for 10 minutes every twelve hours, filtered, infusion is brought to alcohol content of 18-20 vol% with melt water. Infusion is mixed with a mixture of anise herb, haw berries, thyme (tops blooming), clover, garden sage, origanum, estragon, cinnamon ground and linden blossom leaf at a ratio of 1:5:2:4:3:3:1:3:5 respectively, steeped for 7 days without access of light at a temperature of 22–24 °C and stirring every twelve hours for 10 minutes with subsequent filtration. Infusion of plant raw material is mixed with natural honey and lemon juice, maintained without access of light for 7 days at 22–24 °C and intense stirring for 20 minutes every twelve hours, decanted and dessert beverage is filtered. For production of 1,000 dal of dessert beverage, 7,650–7,750 l of infusion of plant raw material, 330–350 l of lemon juice and 2,700–2,840 kg of natural honey are used.

EFFECT: invention provides colour intensity and higher physiological value of beverage.

1 cl, 2 tbl, 3 ex