The invention discloses bitter gourd, tofu and red jujube liquor, made with, by weight, 98 to 105 parts of red jujube, 9 to 11 parts of better gourd, 6 to 7 parts of tofu, 2 to 3 parts of lean, 3 to 4 parts of tomato sauce, 1 to 2 parts of smoked plum, 0.8 to 1 part of officinal magnolia bark, 0.4 to 0.5 part of Sichuan coptis root, 0.5 to 0.6 part of nutgrass galingale rhizome, 1 to 1.2 part of reed rhizome, and proper amounts of lotus leaf, sake, honey, pectinase and dried yeast. Both the red jujube serving as main material and the bitter gourd and the like serving as auxiliary materials contain many components good for human body and have good nutritional and medicinal values; during main fermentation and post-fermentation, by adding the sake into original red jujube liquor, finished liquor has harmoniously existing fruity and vinous flavors and has mellow taste, full body and clear color; various materials are soaked the sake, so that the liquor has more complete nutrition and a health function of removing heat to promote salivation.