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CHAPTER 6

TOWARDS AN UNDERSTANDING OF UNELABORATED PRODUCTS AND THEIR FUNCTION IN COCKTAIL MAKING

Once we have introduced the concept of products and, within this, edible products, we can then proceed to examine the two large sub-families that constitute edible products.

 

In this particular chapter we address unelaborated products, which we term using the acronym UP. What are they? How are they obtained? Where do they come from? How can they be classified? What are the most commonly used UPs in cocktail making?

 

The objective, of course, is to understand them in a global and transversal way. To facilitate this, we additionally present some product sheets that allow professionals to create their own archive of connected knowledge in line with the products that interest them most.

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