The aim of the third chapter is to examine those spaces where cocktails are consumed; not only those specific to them, such as the cocktail bar, but also other spaces where cocktails have appeared over time. Although the second volume of Cocktail Sapiens deals with this in greater depth, in this chapter we set out the classification and organization of different types and styles of bars. Then, we offer an initial approach to the professional who wants to set up on his\/her own, helping to develop a clear appreciation of the potential scope of the project.<\/p>\n
We will also examine the other elements offered to complement cocktails, given that cocktails are almost always accompanied by other elaborations.<\/p>\n","protected":false},"excerpt":{"rendered":"
The aim of the third chapter is to examine those spaces where cocktails are consumed; not only those specific to them, such as the cocktail bar, but also other spaces where cocktails have appeared over time. Although the second volume of Cocktail Sapiens deals with this in greater depth, in this chapter we set out […]<\/p>\n","protected":false},"author":1,"featured_media":7616,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[22],"tags":[843,844,848],"class_list":["post-7875","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized","tag-bacardi-innovation-lab-en","tag-fundamentos-cocteles-en","tag-marc-alvarez-en"],"acf":[],"yoast_head":"\n