Abstract: A compound beverage was developed by adding hawthorn juice, cassia juice, xylitol and citric acid into apple vinegar. The single factor experiments combining with orthogonal test were used to screen the optimal formula of compound beverage using sensory score as index. The results showed that the optimal formula of compound beverage was determined as follows: employing apple vinegar as base liquid, hawthorn juice addition of20%, cassia juice addition of 15%, xylitol addition of 10 g/L, citric acid addition of 0.15 g/L; the hawthorn cassia apple vinegar compound beverage prepared with this formula presented bright color, pure taste, sweet and sour,and had the unique hawthorn and apple flavors. The protein content was 8.6 mg/100 m L, total acid content was5.9 g/100 m L, total sugar content was 3.6 mg/100 mL, and the microbial index detection result of compound beverage was in line with the national standard.