This chapter summarises the overall Cocktail Sapiens project within the framework of Bullipedia. Firstly, we make a synthesis, summarising the two previous, already published, volumes, in order to place into context the next steps to be taken and offer extensive interdisciplinary knowledge about the key resources the bartender requires when preparing cocktails.
The ambition of our goals has led to the creation of numerous volumes all related to this same theme. In this third volume we examine edible gastronomic products in detail, both unelaborated products and those produced by the food industry. The fourth volume will be devoted to inedible gastronomic products (tools). A fifth volume will follow, looking in greater depth at liquid edible products produced by the food industry and used by the bartender, preferably as beverages, when creating and making cocktails. And to close this series we will turn our attention to techniques and intermediate preparations (which we view as a fundamental resource).