Elaboración de cocteles de autor con base en bebidas tradicionales de la sierra ecuatoriana

Abstract

This intervention project aims to create signature cocktails, based on the traditional drinks of the Ecuadorian highlands, offering the opportunity to begin diversification in the use of these popular beverages in premises. At the same time, initiate in them various processes and combinations with the intention of promoting and innovating its use in cocktails. Appropriate techniques and methods have been selected to take advantage of the characteristics and components of each ingredient that combines the drink, taking into account the elaboration of classic and molecular cocktails, to work on the creation and assembly of signature cocktails, without excluding the quality of the components and the cost of each element used. Although in Ecuador the drinks are prepared with their own raw materials that have a qualified cultural heritage, there is no adequate definition of the technique and the gastronomic method, hence the need to take the recipes of author at a level of gastronomic experimentation, which allows us to create different preparations, through creativity, being the means of expression of whoever conceives them, transmitting a meaning and a link with the product. This type of development allows to leave the classics and manages to integrate ingredients in different types of procedures, enriching the knowledge and use of beverages designed in our country, which promotes the consumption of our products. Keywords: Gramineae. Methods. Techniques. Chicha. Guarapo. Ovo. Babaco. Ishpingo. Capuli. Cocktail. blueberry.