Elaboración de diez Bitters (amargos) para la creación de recetas de cocteles de autor

Abstract

This intervention project aims to produce ten bitters (bitters) for the creation of signature cocktail recipes. For this, we worked with leaves, bark and roots of twelve plants of Ecuadorian origin such as: Basil (ocimum basilicum), Cinnamon (cinnamomum verum), Cedrón (aloysia citrodora), Eucalyptus (eucalyptus), Flor de Hibiscus (hibiscus sabdariffa), Peppermint (mentha spicata), Lemongrass (cymbopogon citratus), Ginger (zingiber officinale), Peppermint (mentha piperita), Orange (citrus x sinensis), Naranjilla (solanum quitoense), Romero (salvia rosmarinus), which were selected based on their organoleptic properties. The experimental method used, allowed to obtain bitters with a balance in flavor, aroma and color, for it used the technique of maceration in a spirit drink (vodka) for thirty days, obtained high quality bitters which were applied in the creation of twenty signature cocktails and later the preparation of a recipe book. The results indicated viability in the manufacture of artisanal bitters, with high quality standards at a low production cost. The manufactured bitter had an excellent proportion since it provided balance to the elaboration of all the cocktails proposed in this work. Finally, the Elaborated bitters fulfilled the purpose of providing balance to each cocktail proposal of author in which it was applied, which provided a high weighting in all the proposed parameters. Keywords: Spirit drink, Bitter, Cocktail, Maceration, Parameter.