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CHAPTER 5

EDIBLE PRODUCTS IN COCKTAIL MAKING: FROM “CLASSIC” COCKTAILS TO NEW TRENDS

This chapter carries out an analysis of the edible products most traditionally used in cocktail making, and is a basic reference model on which the study developed in this volume focuses.

 

Of course, when talking about edible products, we can turn our perspective to examining the creative, philosophical and economic position of bartenders and the needs of the company that they work for, using products which are becoming more and more readily available in an increasingly globalised market.

 

However the reality is that, although there are certainly ground-breaking professionals and establishments setting new trends, the vast majority of gastronomic products used in cocktails are limited by a methodology that we have come to regard as classic or traditional. This is our principle frame of reference.

 

It is within this framework that we focus our analysis to discern what these products are and why they are so important for any bartender.

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