The third volume of Cocktail Sapiens, forming part of the Bullipedia project, the first in a series of volumes addressing the specific resources, the products, techniques and elaborations, that are employed by the bartender when creating and making cocktails.
This is not a cocktail recipe book, but a manual that aims to provide the necessary expertise to enable the professional cocktail maker to understand the complexity behind each and every cocktail, focusing on gastronomic products and, in particular, on edible products.
We examine what these edible products are, and how they can be classified. Firstly, we look at unelaborated edible products (those that reach the hands of the bartender without having any modification of the organoleptic qualities that characterise them at origin). Then we turn our attention to elaborated edible products (those made by the food and drink industry for the bartender).
This study is especially directed towards the bartender, with the intention of encouraging the innovative attitude essential to this discipline. It is also practical for those professionals working with bartenders, who function as ambassadors for their cocktail making and work to ensure that customers enjoy an outstanding experience.
