COCKTAILS, COCKTAIL MAKING AND BARTENDERS (VOLUME III)
Resources for making cocktails. Edible products. Unelaborated and elaborated products.
First edition: November 2020
The third volume of Cocktail Sapiens focuses on edible gastronomic products. A research work that establishes the classificatory criteria that allow us to understand the complexity and richness of liquid, solid and gaseous products, essential resources for the bartender when creating and/or making cocktails.
In the making of this volume, we have been able to count on experts such as Javier De Las Muelas, Gerard Acereda, Simone Caporale and Manel Vehí.
