Objective: This study aimed to construct a compound beverage system based on blue honeysuckle (Lonicera caerulea L.)， characterize its flavor profile， and evaluate its anti-hypoxia efficacy. Methods: The in vitro bile salt binding method was adopted to determine the ratio of core components of the beverage， and the response surface methodology was used to optimize the addition amount of auxiliary materials. The changes in the contents of polyphenols， flavonoids and anthocyanins were detected to determine the suitable storage conditions. The flavor characteristics of the beverage were analyzed by electronic nose， electronic tongue and GC-IMS， and the flavor difference mechanism related to each component was elucidated. A hypoxia-induced swimming fatigue model in mice was constructed， with salidroside as the positive control. The exhaustive swimming time of each group was detected， and the levels of serum urea nitrogen， lactic acid， liver glycogen and muscle glycogen were measured to verify the hypoxia tolerance efficacy of the beverage. Results: The optimal core ingredient ratio was determined as 70% blue honeysuckle enzymolytic juice and 30% siberian ginseng (Acanthopanax senticosus)-Chinese magnoliavine (Schisandra chinensis) extract (mass ratio 1∶2). The optimal auxiliary formula was established as 13% high fructose corn syrup， 0.5% sodium carboxymethyl cellulose， 0.18% blueberry flavor， and 0.03% potassium sorbate. After pasteurization， the beverage was stored at 4 ℃ under light-proof conditions， which effectively slowed down the degradation of active substances. Flavor analysis revealed that the bitterness and astringency of the beverage were significantly weakened， the flavor richness was increased， and the relative content of ester substances reached 46.02%. The beverage significantly prolonged the weight-loaded exhaustive swimming time of mice under hypoxic conditions， with blood urea nitrogen decreased by 3.47 U/L， blood lactic acid level decreased by 6.26 mmol/L， liver glycogen reserve increased by 4.08 mg/g， and muscle glycogen content increased by 0.18 mg/g， showing a favorable anti-hypoxia efficacy. Conclusion: The blue honeysuckle compound beverage prepared in this study has good sensory quality and stability， as well as a certain anti-hypoxia effect， which provided a reference for the development of functional beverages.