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CHAPTER 2

FOCUSING ON OUR OBJECTIVE: THE COCKTAIL, AN ELABORATION TO SAVOUR

The next step in this volume is to focus the reader on a specific objective: an understanding of which resources the bartender needs to make cocktails. To undertake this task, we reflect on the cocktail, and what the discipline of cocktail making as an economic activity entails. Utilising the previous work carried out by the elBullifoundation team in its groundbreaking Bullipedia project, we establish a holistic vision of the world of cocktails, looking to establish exactly what a cocktail is in terms of being an elaboration to savour, how we arrived at this point, what its essential characteristics are, and its definition in terms of complexity in the framework of the offer of a cocktail bar or other such establishments. In short, a transversal vision of the cocktail (as a preparation, as a discipline and as a business model), which prepares the ground for further analysis in this volume.

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