'Cocktail Potion' by Transworld Transfer Bartenders

"Yes, sir."

"Um, excuse me. Best regards,"

"This may be my first potion, thank you"

I took a new man's order and I carefully broke my back and answered.

He's a man with a terrible impression. However, when it came to trying potions, he seemed surprised to be interested.

"Mr. President, what about us?

From the end of the counter to the work bench, there is only a short distance.

On the way over, Phil cut up the conversation and asked me for directions.

Speaking of why Phil is here.

I guess it's because when a new customer arrives, they basically give instructions to see how it goes and introduce themselves.

This is the same thing with me, but new customers and I don't know each other.

You may say that introducing yourself to the first person you meet and communicating with each other in the first place is normal in building relationships.

In other words, it's not too much to say that the bartender is hung up on introducing himself - no, the store itself makes customers like it.

Looks like Phil was just in the middle of a conversation and rushed over here. Sally, who is now in the middle of a conversation, will also come early to cut up and say hello.

I'm a little lost, but I decided to keep Phil in mind, too.

"Phil. I basically hit that customer. If you just introduce yourself, you can cut it up without so much conversation."

"? Yes. Okay."

Phil seemed to have doubts about my instructions, but he followed them without asking.

This is just my feeling, so you're not right at all.

But I found the new guy a little difficult.

In my eyes, the customer seemed polite, a little distracted, and the kind who cared about his surroundings. On the expression, the colour of anxiety appeared darker than curiosity.

'So what', of course, if that's all.

But I was a little concerned that customers with that attitude came 'alone'.

There are many people in the world who are interested in finding new drinkers. But those races often do, and they like drinkers.

In my eyes, a man watching how things were going didn't look like a drinker.

Either that or the type who comes drinking alone rather than wanting to.

Rather than a frontier spirit, an attitude like coming here on the run.

And it feels like I care if I'm allowed here.

Of course it's prejudicial, but here's my image.

If you get drunk, isn't it the troublesome type?

"Can you tell Sally that, too, like that?

"Okay."

Exchange in a whisper so the customer never hears me, and I go into work.

It's been a long time since I've shaken a shaker in my order today.

First, take out the glass.

What I will prepare is a glass with a slightly smaller mouth that I always use as a replacement for a cocktail glass.

After wiping gently with a clean cloth, push the glass into the freezer.

And the bottle of 'Ginipotion' as an ingredient and the ice was removed.

Place them gently on the cold table, out of the fridge, and remove the lime juice.

Now you can say that the ingredients are almost ready.

But it's still not enough. I took a bottle of 'sugar syrup' that I had arranged on the shelf of the bottle to add just a little something missing.

Syrup is something that needs to be taken seriously about cocktails.

To give a very simple example, there is the "Tequila Orange Split".

In fact, this combination is easily renamed with or without syrup.

First, if you divide the tequila with orange and put nothing in it, it becomes a cocktail called [Shangilongo].

But mixing 'sugar syrup' in there with just one tsp - one bar spoon - turns it into a cocktail called [ambassador].

Plus sinking a red syrup on the bottom that feels like berry fruit, called 'Grenadine Syrup', makes it a cocktail called [Tequila Sunrise].

With or without syrup, it's rare for a boulder to change its name so far.

But in other words, that's all in the cocktail world, whether syrup goes in or not is an important item.

In making cocktails, syrup can sometimes not be substituted with some 'sugar'.

However, it is also true that the limits come in sugar, if account is taken of the ease of melting and so on.

To that end, in parallel with the development of the potion, I was also investing in the production of syrup.

If you're going to make a cocktail this time, you may dare pull out the syrup, but the basics are 'put in'.

With all those ingredients in place, I finally got to work.

First, cut the lime fruit.

As usual, squeeze the fruit juice from a sixth cut with great care, refill the missing portion from the juice and pour 15 ml into the shaker.

When that's done, replace the top and bottom of the major cup with 45 ml of 'Gini'.

That's not where it ends.

Usually hold the bar spoon you hold with your right hand in your left hand and tilt a bottle of syrup with your right hand.

The thick liquid was carefully poured into the spoon and slowly communicated to the shaker.

Here, replace the bar spoon with your right hand, stirring gently to see the flavor.

Spicy, then, neat sweetness and acidity are transmitted to the tongue.

There is no problem. If you want to serve a new customer, it's just the right salt plum.

Once I'm sure, I'll fill Shaker with ice.

After about eight minutes of packing, Sally slipped past me.

I guess I went to say hello to that man.

When I pointed my gaze at the man, I could see that he was keen to look at this one.

I decided to concentrate on Shake without being distracted there.

More than usual, I have a point of order, but in the case of this' cocktail ', I use nerves.

The flavour is more fragile than it is difficult to make it delicious, leaving its characteristics well behind.

Gini and Lime go well together. But if you shake too carefully, those pointy parts mellow beyond degrees.

Or, if you don't have enough shakes or clutter, now you fight whatever you like about that personality to give it a flavor of fragmentation.

Making it easier to drink while leaving that sharpness is harder than you can imagine.

In a store where the sound of shakes is turning into BGM, I get the perfect timing.

temperature at your fingertips, how the ice passes on, and the changes in sound that remain in your ears.

At a time when I thought the liquids had mixed together without being overwhelmed, I gently finished the shake.

Remove the well chilled glass from the freezer and I'll head to the man early enough.

Phil spoke to the man as I arrived, looking like he was feeling my work from the sound of Shake.

"My apologies for receiving your order."

Answer me now, Phil slipped past my back side.

Apparently, it's a simple story that connects us to each other and connects us to each other.

On the other hand, I still had the feeling that it was a gift, even though I didn't have to do so much.

Because Sally hasn't introduced herself yet.

"Excuse me."

With all my doubts aside for one second, I offered a good, cold glass in front of a man.

Into a slightly frosted glass, pour liquid from the shaker without adding intermittent hair.

A light white liquid, like light ice, slowly filled the glass.

"Thank you for waiting. [Gimlet] will be"

In my words, the man swallowed a small spit.

How will this unknown be received by new customers?

After all, with a little anxiety, I strained my chest to the best of my ability and waited for the reaction.