Implementación de chicha de frutas como bases para la realización de cócteles

The lack of information about the use of chicha in cocktails represents an obstacle for innovation and acceptance of new proposals in mixology. Therefore, the objective of this research was to implement fruit chicha as a base for innovative cocktails, using pineapple, mango, pitahaya, soursop and passion fruit. The initiative seeks to rescue the cultural value of chicha and fuse it with modern trends in gastronomy and mixology. The methodology used combined qualitative and quantitative approaches. Semi-structured surveys and interviews were conducted with mixology experts to gather opinions on the use of chicha in cocktails. In addition, a demonstration workshop with tasting was carried out to evaluate the acceptance of the cocktails made. The results showed a significant interest in the proposal. Some 53.5% of those surveyed said that they would probably try cocktails with fruit chicha, while 29.4% responded in the affirmative. Among the most valued characteristics in a cocktail, flavor (71.8%) and decoration (72.4%) were highlighted. Likewise, the most preferred base liquors were whiskey and vodka. Most of the participants would be willing to pay between 5 and 6 dollars for a cocktail incorporating fruit chicha. It is concluded that fruit chicha can be an innovative base for cocktails, combining tradition and modernity. However, misinformation remains a barrier to its acceptance. The dissemination of accurate information and education on its preparation can encourage its inclusion in mixology, strengthening the recognition of chicha as a versatile and valuable ingredient in Ecuadorian cocktails.

• 主要作者: Rosero Rodríguez, Joshua Alexander (author)
• 格式: bachelorThesis
• 出版: 2025
• 主題: mixología, bebidas fermentadas, coctelería, gastronomía tradicional, innovación culinaria
• 在線閱讀: https://repositorio.puce.edu.ec/handle/123456789/45554