The present invention mainly relates to a method for producing garlic with the addition of liquor flavor, in which garlic is soaked in liquor added with angelica and salt to allow the liquor to permeate into the garlic. Then, the garlic is placed in a baking device for baking to replace the natural pungent odor of garlic with the liquor flavor. Accordingly, the garlic produced by the method of this invention has a flavor of liquor, wherein the liquor can be a single liquor of Shaoxing wine, rice wine or Kaoliang wine and the like, or a liquor mixed with more than two kinds of wine.本發明創作主要係關於一種添加酒類風味之蒜頭製作方法，主要係透過將蒜頭浸入添加有當歸及鹽之酒類中，令酒類得以滲入該蒜頭內，再將該蒜頭放入烘烤設備中烘烤，以令酒類的風味將蒜頭天生的刺激性氣味取代，爰此，透過本發明方法所製成之蒜頭具有酒類風味，而該酒類可為紹興、米酒、高粱等單一種酒類、或混有二種以上之酒類。
