Propuesta para la elaboración de licores artesanales a base de frutas: limón, pomarrosa y cacao, para determinar su uso en la coctelería

Abstract

Abstract: The purpose of this work is the proposal for the elaboration of handmade liqueurs based on thefollowing fruits: lemon, pomarosa and cocoa. In order to be able to create cocktails from them and thus determine their use in the cocktail industry, offering new alternatives to consumers. These liqueurs are obtained by means of a cold maceration in an artisan way, using vodka as base alcohol, since it does not have singular characteristics that affect the flavor of the fruits that compose the liqueur. Likewise, topics related to the generalities of liqueurs, basic concepts of cocktails, the organoleptic characteristics of each fruit, the materials used, etc., are also presented. The methodology used in the elaboration process is also described in this work, and the degree of acceptability of the different varieties of liqueurs is also evaluated by means of a focus group made up of five people, to whom a sensory test was applied, where the results obtained were good for the use and innovation in the cocktail area, this is attributed to the analysis and interpretation of the data obtained.