Obtención del licor de higo mediante el método de la maceración y la elaboración de una propuesta mixiológica

Abstract

The present research is aimed to the elaboration of fig liquor by the method of maceration and the development of a mixological proposal. Fig liquor was obtained with the combination of 60% and 40% pure sugar cane distillate. Maceration technique was used for a period of 6 months in a dark place, came every two months to filter impurities segregated by fruit, after the estimated time liquor was obtained and then its laboratory analysis was performed to determine if suitable or not for human consumption. Finally, fig liquor was used as a base in developing a new proposal for cocktails. The tasting test of fig liquor cocktails were made to 21 students from Escuela Superior Politécnica de Chimborazo-School of Gastronomy, Enology and mixology subject. It is suggested that in developing fig liquor, this must be stored in a cool and dark place, inasmuch as the sun causes alcohol evaporation, an ideal recommendation is to always keep the macerated fig liquor in a glass container. The fig liquor by maceration method will contribute in the area of mixology at school of Gastronomy.