Preparación de cocteles a base de mezcal

Blanca Azalia López Hernández; Ángel Tonatiuh  Del Prado Torres; Juan  Ramírez Godínez

doi:10.29057/icea.v8i16.5536

Blanca Azalia López Hernández Universidad Autónoma del Estado de Hidalgo https://orcid.org/0000-0003-4238-1246
Ángel Tonatiuh Del Prado Torres Universidad Autónoma del Estado de Hidalgo https://orcid.org/0000-0002-6477-2996
Juan Ramírez Godínez Universidad Autónoma del Estado de Hidalgo https://orcid.org/0000-0001-7718-0546

DOI: https://doi.org/10.29057/icea.v8i16.5536

Keywords: mezcal, cocktails, distilled

Abstract

Mezcal is a Mexican distillate for excellence that represents an important part of Oaxaca cuisine and other states of the republic; From the agave is a baked product that passes through a pressing and then is distilled by characteristic stills, from which the representative features of this drink are obtained. Mezcal is currently an increasingly recurring element in national and international cocktails, offering unique flavors to original and traditional preparations.

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References

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