Propuesta de aplicación de técnicas de coctelería clásica y molecular en frutas cultivadas en el Azuay: chamburo, durazno, pera y reina claudia

Abstract

This project is a study and proposal of author cocktails, that fuse classical and molecular techniques, it also promotes the use of fruits of high production in the Azuay as chamburo, peach, pear, and plum. This research starts with a bibliographic compilation of classical and molecular techniques of the cocktail bar, as well as its components and their use. Consequently we developed a market study in Cuenca through a qualitative approach taking into account that our final goal was identify the trends and preferences of users. Additionally we visited a place of high production of these fruits to support the accomplishment of the objectives of this project. Finally we made an experiment using classical and molecular techniques with fruits on the basis of a prior experimentation with different liquors; obtaining as a result twenty cocktails that demonstrate the association of methods initially named plus the selected fruits.