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CHAPTER 8

THE MOST WIDELY USED ELABORATED PRODUCTS IN COCKTAIL MAKING

This volume of Bullipedia dedicates its final chapter to an in-depth examination of the four large groupings of edible EPs that are essential to the discipline of cocktail making. By way of introduction, we devote particular attention to the essential products used by the bartender. Then, from the viewpoint of cocktail making as a specialist discipline, we undertake an analysis of the four classifications according to the taxonomy proposed. And finally, a special section is included focusing on six magical products which, when taken together with the liquid EPs used in drinks, form what we term the Grand Slam products of cocktail making.

 

Liquid EPs in cocktail making

These are differentiated using the classification criterion established as the second pillar of the taxonomy of EPs: whether their preferential use is as a beverage or as a foodstuff. In the former case, given their importance as resources for cocktail making, we develop the essential criteria that enables us to classify them and redirect the reader to Volume V of Cocktail Sapiens, which will be dedicated exclusively to liquid EPs in order to study them in greater depth and further understanding.

 

Solid EPs in cocktail making

It is important to place into context this EP family within the discipline of cocktail making, taking into account its lesser role in classic cocktail making, our main focus. Nevertheless, we need to delve deeper into solid EPs in order to understand their richness and complexity, which then leads us on to elaborations that are food-based (the typical case) or drinks-based (as in the case of coffee).

 

Gaseous EPs in cocktail making

Finally, we devote a section to EPs that have a gaseous state of matter, offering the bartender the possibility of making gasified preparations.

 

We also present a series of product sheets for the different EPs, an excellent tool that applies the classifications in order to allow for a better understanding of the products.

 

THE SIX MAGIC PRODUCTS

 

To close this third volume, we devote a segment to an in-depth look at the essential EPs that were introduced at the beginning of Chapter 8, and which, in terms of their importance and application, are just behind drinks-based liquid EPs, thereby providing the essence of the speciality of classic cocktail making.

 

These essential EPs are water, ice, sugar, milk and its derivatives, eggs and salt, all key products that merit individual chapters to help understand them in detail.

 

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