| Abstract |
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A method for preparing a cocktail base is provided to obtain the base, which has unique color and taste of fruit and a predetermined viscosity, is used as a base drink for preparing soju cocktail and whiskey cocktail and also as a drinking water mixed with water, and make various kinds of cocktail base by putting various fruits such as mango, Rubus Coreanus, strawberry, pineapple, pomegranate, apple, peach, raspberry, and kiwi. A method for preparing a cocktail base comprises the steps of: (a) mixing 50.34 wt.% of mango puree, 18.56 wt.% of white su |