Principle and method: The color layer is modulated by the specific gravity difference between liqueurs. There are various making methods and names, so I won't repeat them here. It is important to add it along the glass wall, otherwise the gravity of pouring wine will penetrate the lower color mixing.
It should be pointed out that:
First: This kind of wine is not something that ordinary bartenders can make. You should be familiar with the differences of various wines, brands and proportions. It's beautiful. Every floor is clear and beautiful, but it has distinct layers.
Second: What you usually do in the market is to fool amateurs. The production method is much simpler. Some liqueurs are made by mixing high-density fruit pulp as a sandwich between liqueurs of two colors, so you will see that some parts of some rainbow wines are not as clear as liqueurs, but as thick as thyme. There are many kinds of fruit pulp used, mainly peaches, apples, oranges, pomegranates, cherries and so on. I once jokingly asked the bartender if there was durian flavor. He told me that some of them just didn't come in, and the minority flavor was consumed too slowly. However, once the fruit pulp was opened, whether it was canned or bottled, the shelf life was short, so 90% of it was wasted (all poured out) and then it didn't come in again.