The invention discloses osmanthus, pigeon meat and red jujube liquor, made with, by weight, 112 to 123 parts of red jujube, 6 to 8 parts of osmanthus flower, 3 to 4 parts of edible cactus, 5 to 7 parts of gorgon fruit, 4 to 5 parts of pigeon meat, 2 to 3 parts of blueberry, 0.7 to 0.9 part of Chinese thorowax root, 0.5 to 0.6 part of platycodon root, 0.3 to 0.4 part of tsaoko Amomum fruit, 0.6 to 0.7 part of lotus leaf stalk, rum, longan flower honey, pectinase, dried yeast, ginger, cooking wine and high-grade Shaoxing rice wine. The red jujube serves as main material, the pigeon meat and the like are used as auxiliary materials, and both the red jujube and the pigeon meat contain components good for human body and have good nutritional and medcinal values; during main fermentation and post-fermentation, by adding the rum into original red jujube liquor, finished liquor has harmoniously extending fruity and vinous flavors and has mellow taste, full body and clearness; various materials soaked in the rum enable the liquor to have more complete nutrition and a health function of tonifying spleen and soothing liver.