Cajuput liqueur prodn. - by macerating leaves in alcohol for 3 days then adding honey, sugar and water

摘要

Cajuput liqueur is produced by maceration of cajuput leaves, in a proportion of 10 wt.% per l., in 90 deg. proof alcohol for 72 hrs.. Honey, sugar and water are then added. Pref. proportion (vol.%) added are: honey 4; sugar 30 and water 55.