The healthy men drank 1.43 grams ethanol/kilogram (kg) body weight consisting of Swedish aquavit, export beer, and cognac during 90 minutes (min) and ate a 3-course meal. Capillary blood was drawn at 5, 45, 110, 170, 225, 405, 650, and 775 min after the end of drinking for blood alcohol concentration (BAC) measurement by an enzymatic oxidation method. The peak BAC ranged from 0.97 to 1.41 milligram (mg)/milliliter (ml) at 78 minutes after the end of drinking. The faster the absorption, the higher the concentration of alcohol in the blood. The BAC increased on the average by 0.17 mg/ml before reaching the maximum level. During the absorption, the BAC reached 83 percent, 91 percent, 95 percent, and 98 percent of the final peak BAC within 5 min, 45 min, 109 min, and 175 min, respectively after ingestion. The average rate of disappearance of alcohol from the blood was 0.16 mg/ml/hour, and the apparent volume of distribution of ethanol was 0.795 liter/kg. The mean rate of ethanol elimination from the body was 128 mg/kg/hour. These results indicate that ethanol absorption occurs in two phases when ingested with food. One part of the dose of alcohol, which is bound to food particles, is absorbed within a several hour process; whereas the unbound alcohol is rapidly absorbed as if the stomach were empty within the first 10 minutes after ingestion. 3 figures, 2 tables, and 34 references