'Cocktail Potion' by Transworld Transfer Bartenders

"So it's Sally's win unanimously"

"Of course."

"Stupid!?

And without creating any interesting drama, the coffee competition brought the curtain down.

The result was a three-to-zero win for Sally.

No, really, there was nothing notable about it.

'Cause Sally asks me for flavor thoughts at once, so I answered that every time.

Guinura, on the other hand, was pushing her way without even tasting our way.

Well, I know what it will taste like, and I know how it will turn out.

As far as I'm concerned, I don't understand how Guinura can be so seriously repented.

"What do you say we shouldn't... of this' Guinura Special '..."

"... ho ho. That's right..."

Guinura ate her teeth and looked at the shopkeeper with a glaring eye. The shopkeeper seems to laugh calmly, even though it is difficult to say.

But from his mouth it would be hard to say a lot. Guinura is an important customer.

Even if he did something like kill a coffee bean, for example, it is ultimately his freedom.

But you must want to have a better cup of coffee anyway. If it is, you should point it out to him with ease.

Of course, I can't point out what's wrong.

"Whatever it is, it's all settled."

"Sally!

It was Sally who spoke for such a shopkeeper. I just want to believe that the allegation is due to kindness.

Are expectations faint at a time when Phil is stopping at all costs?

And I have no idea how I feel, and Ginula tells me to stare.

"Shh, everything?

"That's right. 'Cause you only saw the price of those beans."

"What, I know. Higher beans are better."

Too short-circuited to say anything.

But taste is individual. Not to mention it's a hobby, so it's also up to each person to ask for any added value there.

If you blame me, enjoying the price, not the flavor, isn't a bad thing.

The problem is that perhaps Guinura has not been able to identify the essence of the price.

"I don't care what you think, but think of the purpose."

"That's the spirit? I guess we make the best coffee blend, huh?

"No, I'm not. Think of the best coffee blend. That's why I've been trying so hard to imagine the finished system and get closer to it."

In Sally's words, Guinura had another pocan look on her face.

Perhaps he doesn't understand where he was talked about in coffee.

I was a little kind, and I explained it to Ginula so she could tell.

"For example. You make potions like this when they tell you to make potions like this, right?

"It would be obvious. There's no way you can trust a different store."

When I explained it to him in the potion, he seemed to understand.

Good. If this still didn't make sense, Mr Heliconia would not have been seriously floated around.

"So now I've ordered a 'versatile potion'. So Sally made a 'versatile potion'. You made 'less versatile, but more effective potions if under certain conditions'. Which is self-evident."

"... hey, what the hell"

So finally, Guinura looked like she understood the cause of her defeat.

At last, I say it quite nicely.

Guinura made a 'less versatile but more expensive potion' to be exact. The more effective, I wonder. Might be low.

Seeing that Guinura had finally understood, Sally put on a further chase.

"Mostly, why did you suddenly choose to base the deep frying of 'Bermente'?

"So, because it's going to be the most expensive of all... think it tastes better"

"Aren't you stupid? Those beans are basically delicious enough for shallow frying. It's a substitute for having the skill of a store owner who leaves his personality well in deep frying, but even has the courage to deep fry in the first place."

Oh, really?

Normally, it tastes delicious, shallow or deep. I knew expensive beans were well balanced. That's all I thought.

When I turned my doubts to the store owner, and Phil, they were all together, with a slightly bitter laugh. Then, Guinura nodded and never looked at each other.

I see. The feeling compared to drinking earlier was that the bean personality did tend to remain more prone to shallow frying.

Apparently, if it's expensive beans, shallow frying is the honest way to drink it.

What's more, I guess I often drink straight, without blending.

But right. The same can be said for cocktails.

I'm talking about when I use 'whiskey' for the base of a cocktail.

Without a special designation, I would basically use a relatively inexpensive 'blended' whiskey for base whiskey with little habit.

Nevertheless, there is no decision that whiskeys aged for a long period of time - thirty years or so - should not be used.

But I don't use it.

Because I know straight, rock, twice up, etc. are good for enjoying the flavor.

If you enjoy your personality, it's best to drink as is.

So for cocktails, use something easier.

Of course, when a brand is designated with the customer's attention, it follows.

If they ask me about any recommended brands, I would even try to recommend what I like with my sensibility or what I thought was interesting.

But even then, it is rare to use pricey whiskey.

Applying coffee to whiskey was an honest and understandable conclusion for me.

"In that regard. The lady was made for a lot of reasons, wasn't she?

The shopkeeper asks very naturally as he shifts the subject from Guinura to Sally.

Sally spoke of the contents of her blend with a slightly more adept look.

"Naturally. Based on the sour 'Kilmenja', 'Hawikauna' is added as an aid, 'Mewka' for a gorgeous scent and 'Mendelz' for a little weight and richness. I got a little lost frying, but I'm loyal to the basics here. High roast. However, only" Mendelz "should have a French roast (one of the deep-fried categories) to prepare your ankles. Now it's good to have a well-balanced flavor in each temperature range."

What's a French roast? Friends of French Toast?

"French roast" even though there is no "France" in the first place... is it similar to the previous "sake"? I have no idea.

Such as this, the taste of the beans and the category of fried beans are pungent to me without knowledge.

But by its nature and its rules, I can tell anyway. Because I have an explanation.

The basics reinforce the refreshing acidity. You can enjoy a gorgeous scent when the temperature is high. The bitterness that gets slightly stronger when the temperature is lower goes well with the cocktail as it is.

I guess that's the kind of flavor made based on the concept.

I can't really tell if it's the right thing to do.

But at least, it was the flavor that Sally thought of for me.

And it did meet my demands.

Guinura's, well.

I guess it doesn't taste bad. Although I don't know.

"So can I have it in a blend of those beans?

I stopped saying anything. Ignore Guinura and ask the shopkeeper.

While I'm at it, I wonder if it's quite a hassle order. Because I specify the bean types and order them in detail to the ratio.

But the shopkeeper doesn't make a bad face, he makes the eagle snort.

"Absolutely. I've had a lot of regular customers lately, so I enjoyed being inspired a long time ago."

"No, it's outrageous! Thanks!

After I've thanked you a little bit, I'll think about it.

I've had a lot of care burned so far, and now 'Yes Goodbye' is a little lonely.

I'm a shopkeeper who has shown a lot of skill so far (I can only say that even if I am shown those skills, they are somehow amazing).

Shouldn't we respond to that skill with skill...?

"By the way."

That's exactly what I was thinking.

The shopkeeper gave just a little peek into the curiosity of the child from the face of the ever calm elderly.

Such was the decisive word he made, which he had not mentioned until then.

"I have taught you 'coffee' so far. Is it time you told me about your 'cocktail'?

To the storekeeper's voice that I've put up with so far.

Maybe I let him snort with challenging eyes.

Let me use a little painting of the counter, and I rolled out the tools.

The shopkeeper also seemed to be quite interested in the magic of 'Unammunition', but he flushed it around with a gentle explanation.

As it is, I think a little while cooling down the 'Sally Blend' rapidly with ice (which is the image of laying it on the outside of the cup).

As mentioned earlier, the most famous coffee cocktail would definitely be [Irish Coffee].

However, 'whiskey' does not exist at this time.

There are many other options, but it all made me feel like a sort of escape thought.

I can't make what I want, so I have no choice but to make something else, something is different.

Unless you're going to make them from the beginning, they can't be the right cocktails for this occasion right now.

I will spare no effort to welcome the owner of the store.

Yes. My original is what I'm going to make.

"The waves of life, the ancient intentions, I set forth the appearance of this world."

First, prepare the materials to be used first.

What was removed was a liqueur as if it had condensed the sweetness of the orange skin - 'coantro', classified as' white curaçao '.

And another one that will probably be the first to be revealed.

"Crème de Cacao White."

Colorless clear liquid with a thick, sweet taste and vanilla aroma. And the 'cocoa' flavor, which is also a chocolate ingredient, is fully blended in.

In this world, which is not authorised to do so, should it rightly be called 'cocoa liqueur white', since the 'claim de' of the crown is indeed provided for by the quantity of sugar?

In short, this is a 'cocoa liqueur'.

Both cocoa and coffee beans are images that are not so different in origin, but cocoa was relatively inexpensive and available in this country.

Nevertheless, since sugar is also relatively inexpensive, distribution and development circumstances should probably not make much reference to that on the planet.

What matters is that this liqueur has a straight cocoa flavor, before it becomes chocolate.

And one more thing.

I'm, in a way, the strongest Demon Grass potion in the world.

Liqueur called 'Aromatic Bitter' on Earth.

It's the magic grass Angostura Bitters.

On Earth, it is said that the name of this liqueur has multiple origins, because the fruit peel of a tree called 'Angostura' in the Micaceae was used, or because it was conceived in a town called 'Angostura'. (There is a statement on the label that "Angostura" is not included)

Taste is bark-like bitterness and a slightly sweet and exciting spice. Even if it tastes like medicine, it is rare to drink it alone.

But I keep this liqueur in most bars. I can assure you that there are fewer bars that I haven't put away.

I'll get those three, get ready for ice, and then I'll pick a glass.

The one I selected this time was a 'rock glass' that was recently updated.

On that side, it was modestly marked with the logo 'Kamikaze'.

When I was ready, I took the major cup.

The first thing to measure is' Coantro ', which is poured into a 15ml shaker.

Feel the sweetness of the loose standing citrus, then reach for 'cocoa white'.

This one weighed in 30 ml, double the 'coantro'.

Now, given the prescribed amount of cocktails I've always cared about, the rest might think of 'Angostura Bitters' as 15 ml.

But for this shake, you don't need 60 ml.

So what do we do?

I tip the 'Angostura Bitters' bottle carefully.

Drop about two drops of Shizuku from the bottle.

That's it.

"Angostura Bitters" is enough for 1 dash (dash).

That's all there is to it, like a hidden flavor that changes the flavor.

Normally, it is placed in a bottle dedicated to it so that it falls by 1 dash in one swing. I have to order that bottle next time.

This resulted in a slightly brown mix of liquids that had so far been colorless and transparent.

Steer lightly with a bar spoon to see the flavor. Citrus-like, sweet, then tight and distinctive flavor.

After I checked it, I quietly packed the ice. Where the shaker is full of ice, I cover it.

I'm about to hit the cocon and the counter as it is. I hurriedly stopped when I realized that this was an approximate counter, and that the slab wasn't even on.

He slammed it on his knees as it was and tightened the lid tightly, shaking it loosely.

Karan, Karan.

The sound heard from the shaker is lighter only for the smaller amount of liquid.

That necessarily refers to ice moving too much if you are not careful, so you have to be very careful about applying or subtracting force.

With a force lighter than usual, in a shorter time than usual, he finished his shake at the timing here, conscious of the liquid cooling rapidly.

Pour the liquid from the shaker and it's slightly white and cloudy, and that's where the place moves to the glass.

I moved about two large glasses of ice from the shaker with a thong.

And the finish.

Pour the cooled coffee into the glass.

Until then the liquid, which was clear, was smeared black and filled the glass.

Steer him at the bar spoon for the last time, it's done.

What I could do was almost say coffee and look like a 'cocktail'.

But I dared to name this' cocktail '.

"Thank you for waiting - [Double White]."

My 'cocktail' used coffee. What do you think of that?

I offered a glass softly to the gentle smiling shopkeeper with expectations and fears at the same time.