This invention describes a methodology for coloring alimentary liquids such as alcoholic and soft drinks, in which electromagnetic irradiation in the field of vision is paradoxically used as a sole color source, optically perceptible in a homogenous way in a certain volume of liquid, by means of special physico-chemical characteristics artificially recreated in said liquid, placed in synergy with a luminous source present in the glass in which the beverage is to be served to the public. The present methodology applies a physical phenomenon known in scientific literature as the "Tyndall effect", in which luminous diffusion deriving from a ray of light coinciding with particles in suspension is described.