A method for manufacturing a drink containing artemisia annua for relieving a hangover comprises: a step for manufacturing a green vegetable juice by washing and drying a mugwort mixture consisting of general artemisia princeps and artemisia annua, then blending the mixture in a ratio of 7:3 or 9:1； a step for manufacturing a fermented bamboo liquor by cooking rice with a boiled water from mixing mixed grain, which consist of brown rice and rice bran mixed in a ratio of 1:3-1:5, with water, which is prepared by mixing distilled water and 30wt% of raw bamboo ingredients including leaves, stems, and roots of the bamboo, after which the byproduct undergoes cooling in room temperature and yeast inoculation followed by fermentation and aging； a step for extracting medicinal herb extracts by mixing dried Chinese matrimony vine, pueraria, tumeric, ginseng, ginger, and jujube with distilled water and boiling at 100-120°；C for 3-4 hours； a step for mixing the green vegetable juice, the fermented bamboo liquor, and the medicinal herb extracts, and adding oligosaccharide, honey, vitamin C, taurine, and betaine to the mixture, after which the byproduct undergoes stirring for 20-40 minutes； and a step for sterilizing at high temperatures of 110-130°；C after the stirring step. [Reference numerals] (S1) Step of juicing artemisia annua mixture； (S2) Step of manufacturing a bamboo extract； (S3) Step of extracting medicinal herb extract개똥쑥이 함유된 숙취해소 음료의 제조방법은 일반쑥과 개똥쑥이 혼합된 쑥 혼합물을 세척, 건조후 7:3 내지 9:1의 비율로 혼합하여 녹즙액을 제조하는 단계와, 현미와 미강이 1:3~5의 비율로 혼합된 곡류에, 대나무 잎, 줄기, 뿌리 등의 대나무 원료를 30wt%의 비율로 증류수에 혼합하여 끓인 물로 밥을 지은 후, 상온에서 냉각 및 종국균을 접종하고 발효 및 숙성시켜 대나무 발효액을 제조하는 단계와, 건제된 구기자, 갈근, 울금, 인삼, 생강, 대추를 증류수에 혼합 후 100~120℃에서 3~4시간 동안 끓여 한약재 액기스를 추출하는 단계와, 상기 쑥 혼합물 녹즙액, 대나무 발효액, 한약재 액기스를 혼합하고, 올리고당, 벌꿀, 비타민C, 타우린, 베타인을 혼합하여 20~40분 동안 교반하는 단계와, 상기 교반단계 후 110~130℃로 고온 살균하는 단계를 포함하는 것을 특징으로 한다.
