"The harm of overpacking ice is threefold."
I left it in the fridge after work, I said after I took out the tonic water.
"The first is that this connects to everything in a way."
"... what is that?
"Loss of carbonation,"
Phil told me that my understanding of the difference between me and my glass of bubbles.
The feeling of 'weakness' that Bergamo and the others have spoken of.
One of the factors responsible should have been 'weakness of carbonation'.
[Gin Tonic] is a cocktail made with carbonation.
I'm not going to simply say that carbonated drinks taste better, etc.
However, it is a carbonation that gives a refreshing refreshing feeling to the throat, which is tired and desires moisture.
If you try it on the judges today, its strength and weakness is not strange directly to the taste perception.
"A lot of ice increases the area where the liquid comes into contact with ice just for that matter. In addition, this carbonated beverage blends carbonated drinks into the liquid quite forcefully. They fall right out with a little stimulus, but one of those stimuli is called 'Immediate contact with ice'"
"... I mean?
"The more ice you have, the easier it is to lose carbonation."
Most importantly, there are only a few words in this decided statement.
It seems that the direct cause of the loss of carbonation is not the ice, but the depression on the surface of the ice.
Even wetting the ice once or carefully adding the liquid weakens the irritation.
Techniques can also reduce the amount of carbonation lost.
Nevertheless, the more ice, the easier it is to lose carbonation, is not so much off target.
"And the second thing is, it's simple. When there is a lot of ice, there will be no gaps, so the work will be hard. Would it be easy to tell if I told you that a bar spoon would make it harder to get in?
"... Yes"
"When the ice is clogged tightly, there is no room for liquids to enter, and the range within which the tools are placed is narrower. So, when the work gets hard, it naturally goes into wasted operation, and the work itself takes time. Those wastes can have a huge impact when they pile up."
Think about it and you'll see.
If the ice is clogged, that's less clearance.
That's a story that also involves gaps in the bar spoon used at work.
Phil was struggling with the task.
A tightly packed layer of ice refuses to barspoon in. When that happens, the tools cannot reach the bottom of the glass without applying some forceful force or trying again and again.
What harm does that create?
The more extra movement, the more irritation you get to the liquid. By doing so, the carbonation will fall out, the time will elapse, and the delicacy will continue to be broken.
"There's nothing you can do about it that won't get in, even if it can cover some degree of technology around here. Sometimes I use the fork side rather than the spoon side on an ad hoc basis, but in this case I can't help it."
"... Yes"
"That's all, though, and I haven't been able to explain everything yet. One last thing, there's the harm of putting too much ice."
I, again, gave Phil and my glass.
"You just said it yourself, didn't you? These two glasses say the amount of ice is' about the same '."
"Oh, yeah"
"But that's crazy, right? I can't believe you put a lot of ice in there, but it's just as good."
"Ah."
After Phil's expression noticed the fact, I said softly.
"This is where the second gets involved, but the third. The more ice there is, the more ice melts. You know what this means?
"... cocktails mixed with anything other than ingredients?
"That's right. Only for the amount of ice melted, the cocktail is mixed with an element called 'water'. That blurs the overall taste a little bit."
That's the biggest element in the end.
Phil's cocktail is' weak 'because of the massive mixture of water in the ingredients.
In the first place, why add ice to a cocktail?
The biggest reason for this lies in 'keeping the liquid cold'.
In terms of this ingredient,
Firstly, the base liquor 'gin' ─ 'gini' is around minus 20°C. And 'Tonic' is around 4°C.
And it gets closer and closer to room temperature over time.
It's the ice that loosens it.
Although there are individual differences, it is said that the human tongue finds drinks generally at temperatures between 6°C and 12°C delicious.
Ice helps prevent temperatures from falling out of its range over time.
But ice doesn't lower the temperature just because it exists.
In drinks that exceed zero degrees Celsius, they melt out little by little and turn into water.
"I don't take the time to make a cocktail, which also means how not to melt the ice. Phil was polite in his work, so it took time, and a little extra work. As a result, a lot of ice melted, making it more watery."
That point also involves what I said for a second reason.
If it's hard to do the work, it's going to take a lot of time, and for that matter, the amount of ice dissolves increases.
But the simpler it is, the larger the surface area, the faster it melts.
There is something called "round ice" that is served in a bar.
Good ice to use when drinking on rock, but what does this mean?
It means that the surface where the ice comes into contact with the liquid is reduced and the amount of melt is reduced as much as possible.
Of course, there are many other shapes if you want to make the surface that comes into contact with the liquid smaller to the extreme. But even in terms of appearance, 'round ice' is beautiful.
It blooms in a rock glass in a bar, like a flower.
I'm not going to deny drinking with regular ice, but using round ice also means that.
I missed the point, but I'm talking about the surface area of the ice.
Phil used small to large ice this time to fill space on several scales.
For that matter, the area of ice touching the liquid has increased, resulting in many opportunities for the ice to melt.
In addition, the work took time and, thanks to an attempt to mix it thoroughly into several aspects, it also gave too much stimulus.
They will have a huge impact on both sides, carbonation and ice.
"The amount of ice itself, the efficiency of the work, and the excess of the amount of work. Phil's cocktail became a 'watery, carbonated cocktail' after piling up around here. So you got the impression that you're just a little 'weak'."
As I put it together, I concluded Phil's cocktail.
To put it this far, Phil was also looking a little hurt and a little tearful.
How about that? I had no choice but to point it out, but did it get a little too hot?
"Oh, Phil. I'm not mad at you. I think he did better."
"... is that true?
"Absolutely. I can't believe I just pointed out that most of it is about experience - technology. It's not something you'd expect from a first person, it's something you could improve on at all."
Not to mention, Phil isn't wearing the wrong technology.
Of course I can't, and it's done quite well.
I only praise you there, I don't see any reason to be angry.
To say so, Phil seemed to blame himself for failing to succeed.
I just worry a little bit and act.
"That's why it's so dented."
"Wow."
I felt Phil's head this time, just like I did to Sally.
"Phil also has an unbeatable talent for Sally. I promise."
"... Oh, thank you"
Again, Phil never refused my hand because he was confused.
But even as I honestly take the word for it, its expression still remains dark.
I just sighed a little when I stopped stroking Phil.
Totally because these brothers and sisters are only weird similarities.
"Anyway. Don't worry about us both. Today's failure is normal. It's strange that I can. Nonetheless, we were both too good. If you want to go first from here, I have practice. Only, you understand!
I speak loud intentionally to both of you.
But the two replied vaguely and do not break their soggy attitude.
I was only a little annoyed by those twisted brothers and sisters.
Uh. I don't know, this sight is deja vu.
Reminds me of a time when I used to have a senior drink a cocktail and tell me it wasn't good.
... Senior, was this how you felt then?
"Uh, hey, both of you, line up there"
"Huh?"
"Yes, sir"
I spoke to both of them and arranged them vertically along the counter.
And make that face point at the three of us who were sitting on the counter watching our interactions.
Bergamo, Iberis, and Corsica have a decent look on their face, not knowing what's about to start.
The opposite siblings still look sinking, dragging on earlier allegations.
"Well, there's a customer here who drank your cocktail now, even though he's inside. How long do you guys have sunken faces in front of customers like that?
I asked, as I would teach you both.
Moment after moment, Phil looked again and smiled, as he perceived what I was trying to say.
"... I see. That's part of the bartender's" cocktail, "isn't it?
"That sort of thing"
Around here, Phil is quick to guess.
But Sally, who had a big honest face for herself, was throwing questionable eyes at me.
I don't know what that means.
"What do you mean?
"The last thing that determines the taste of a cocktail is the 'bartender himself'"
I remember what my predecessors used to say here.
I didn't divert it as it was, but I informed him of its will as it was.
"If you're a bartender, you'll make cocktails and serve them to customers over and over again, dozens and thousands of times. At that time, the first thing the customer sees is not the taste, the color or the aroma of the cocktail"
…… So what is it?
"It's the bartender's face."
That's all they said, and Sally seemed to somehow guess what I was trying to say.
But I don't mind going further.
"What do you do if the person you put out isn't confident?" I don't know if this is delicious or not, "said the cocktail," this is delicious. "
"You know what, in psychology?
"Of course it is. But the mood depends on the taste."
Deciding the taste of a cocktail can be technical or ingredient.
But it's the atmosphere on the spot and the bartender himself that determines the mind of the drinker.
"You can be nervous. Anxiety is good. There may be strays or there may not be enough. Still, the bartender who served the cocktail has confidence. I'll teach you the magic words I used to teach you."
The words my senior taught me when I was snagging.
With that word in my chest, I could have come with confidence at any time.
That's what I told him, and he moved on.
"The most delicious cocktail in the world. Now, that moment alone is the best cocktail I've ever had. So be confident."
That was the magical word that made the cocktail taste a little better.
There's so much to be said about being unsavory.
This isn't [martini], or I wouldn't admit such a [gimlet], it's a scattered thing.
Still, I kept my best chest up.
Now that's the best cocktail I've ever had.
And next time, let me make you a better cocktail.
"So start, show me a smile. If the bartender looked like that, the cocktail would taste bad."
".................. Yes!
Said, Sally finally smiled, too.
I'm tense, I'm just gonna regret it a little bit, and I'm not dressed.
Still, I made him laugh to the fullest.
I nodded at that mean smile with a grin I wouldn't make.
"So Phil and Sally, I'll teach you exactly what technology is. So don't look weird in front of your customers."
"Yes."
"I understand."
I'm just a little satisfied with those two words.
And as a master, I decided to take my last responsibility.
Okay, don't take this.
Speak up, I reach out to Phil's made [Gin Tonic] first.
And I snapped at it all at once.
I see, it does melt weak and ice, but it looks well balanced.
"Yeah, yummy"
"... Yes!
"See you, too."
Go on, Sally's made [Gin Tonic] did the same.
Just a little bit, I can't wipe the egg impression, but if you drink with momentum, Tonic's carbonation flushes it. There's nothing you can never drink.
"Oh, it's delicious."
"... be nothing to flatter!
Saying, Sally was just a little happily distorting her expression and desperately pointing that way.
Now, the influence of drinking at once makes me a little hungry, but I have one last thing to say when I press it.
I turned to the counter and thanked the three people who tried to judge me again.
"Thanks for hanging out with me."
"He said he didn't care!
"That's right. Okay, maybe I'm rather glad you relied on me!
Bergamo and Iberis replied softly to my words and Corsica was smiling thinly as well.
"Well, apologize, but I'll make something new."
"Whoa, is that good?
Bergamo narrows his eyes with joy to my words.
I said it in a slightly obnoxious voice after I gave it back.
"Oh, you're going to have to help us train again."
"Oh, hey! I'm not listening!
Moment after moment, Bergamo says with a strong expression.
Shortly afterwards, Sally was returning it with a slightly irritated look.
"Hey, what the fuck! You say you don't like it?
"Salutation. Deduction V"
"There's more!
Sally moaned at my merciless proclamation and everyone on the spot laughed.
And from this day forward, the two 'cocktails' were to begin in earnest.