'Cocktail Potion' by Transworld Transfer Bartenders

The next thing I wanted after I dropped the potion lecture was, of course, that's it.

What's right in front of me is a smaller shot glass.

And what's poured into it is a brown liquid.

"This is it, it's no exaggeration to say I'm here for this. No, it's an exaggeration."

My feelings were so daunting that I made such meaningless self-completions.

Albao, who poured me, looked at me with his eyes full of thoughts about hurry up.

But I can't wait.

Tasting the 'aged salam potion' that it was made of this' white oak '.

"Go ahead, taste it"

"I'll have it."

With Albao's permission, I moved the glass closer to my mouth.

It smelled.

It smells sweet.

"Lamb" - No. "Salam potion" comes from itself and has a sweet aroma.

But the transparent 'salam' I use so often is a refreshing sweet fragrance that disappears through the back of my nose.

But this brown 'salam' is different. From the moment you get into your nose, the sweetness makes you feel luscious. Slightly sweet, slightly scorching, loose, and intoxicating just because of the aroma.

That could be called cask sweetness.

After enjoying the sweetness with a glass of nose, I took a terrible bite.

It's too worn out an expression.

So that's an expression I didn't intentionally use where I was on Earth.

Still, to that sweetness, which I haven't really drank in more than six months, I'll send an impressive and dirty expression.

As if, like caramel, there was a sweet flavor spreading in my mouth.

Beautiful shades of it, like scorched by the sun.

A sweet, but slightly bitter flavor that never comes off its image.

Swallow and the brown sugar-like aftertaste spreads across your mouth, slowly tickling your nose out.

More importantly, it's this slight fever that burns my throat.

After a period of maturation, both flavour and lid have deepened, the liquor itself is rounded and ripe.

The taste of aged 'rum', which is more often drunk straight or rock than cocktailed, was there.

Really, I've worked hard in this world, and it's good.

"Oh, total!? Why are you crying!?

"Bullshit, me, you still had tears."

"If you're joking!

While wiping my eyes with the handkerchief Albao gave me, I just saw that liquid once.

To be honest, I was licking it to what extent, but I didn't know it was this much.

Aging years would range from one to two years, even if they are long. In that sense, certainly, younger than the rum I've been drinking on Earth.

But even then, I can't replace this emotion. The potion broke the rule that "barrel maturation" was not possible, because the flavor ahead was this.

"Hehe. Until now, a lot of people have been surprised by the taste, but this is the first time you've cried, Evening Mist."

Holly looks amazingly happy at me watching that.

I stood up and approached her, wanting to convey this emotion.

She spreads her arms wide as she realizes something. I see.

"Thank you so much, Mr. Holly!

"Come on! You can cry in your arms!

And we hug Gabba deliberately.

No evil feelings exist there.

There is a pure gratitude for the god of alcohol.

"What a fool you are, both of you!

After all, Albao pulled us off.

"Absolutely, Albao, you're fine. Your favorite, Mr. Holly, won't let this distract you."

"I just told you not to be an idiot, Mr. Holly."

Holly is flushing that cold gaze.

I was a little worried about what words I should hit there when I was a fool with you.

"No, I messed up earlier, I'm sorry, Albao"

"Really, this is what fools do for me."

In the end, I decided to apologize to Albao for being confused.

But that's not all.

Now it's my turn.

"So, you can use this' aged salad 'for the ingredients, right?

"Hmm. I'd like to see your 'cocktail' and how it works."

I was spreading the tools I had brought myself over a workbench just the right height.

I have another desk in front of me, and Holly sits opposite me.

Let's start with what we're doing, well, let's just say we're showing each other what's in our hands.

First of all, I got the "Aged Salam Potion" made here at Holly Lab to taste it. Leaving aside theories, effects, etc., because I said I wanted a drink.

So, next, now Holly insisted.

Yesterday's [keel] is good, but he wants to see a potion called 'Cocktail' that will increase with your technology.

So I'm spreading out a set of tools to make cocktails.

"Now, would you like to specify 'Dark Rum' for the base?"

This customer's order is simple.

Dark rum - a cocktail made from 'aged salam'. That's it.

Ordering is simple, but also troubling.

Nevertheless, there are not so many cocktails limited to dark rum.

Even with a sip of lamb, there are three kinds and three kinds of them in large part.

There are only two ways to divide them.

One is how to divide by color.

A transparent rum, like the one I use a lot, is called a 'white rum'.

And the opposite pole of it, the whiskey and the confusing black rum, is' dark rum '.

Between those two, the more often caramel colored ones are referred to as' gold rum '.

This is what I call separating rams by color. All I can tell you is how far is' gold 'and where is' dark 'from.

Well, really, it's like an intermediate color.

Secondly, it is divided by taste.

The palate is light and less intense is called 'light rum',

Intense flavors, intense and savory are called 'heavy rum'.

Still, there's this middle way, called 'Medium Ram'.

Although the division method alone may be disturbing, there may actually be further determinations about the distillation method, its materials, the type of barrel material used in aging, and the processing.

I guess I can write about one or two books on this as well.

So, terminally, to sum up those differences.

The shorter the barrel maturation period, the lighter the color, the lighter the flavour,

The longer the period, on the other hand, the darker the color and the heavier the taste.

I'm done with this.

Back to the point, does the ram currently on hand weigh about, well, on a good spot heavy ram, medium?

Over time, I have the impression that aging is progressing considerably.

I conveniently treat this as' dark rum ', but lamb-based cocktails are surprisingly detailed.

I think I've said many times that cocktails are important for color and taste, but dark rum colors and flavors are not often chosen as the basis for cocktails because of their strong claims.

Even if you look at cocktail book recipes, they often specify 'white' or 'light'.

So, do you give up?

That's not true.

I dug up the recipe on my head and derived a cocktail that I could make with the ingredients I have now.

I can arrange it somewhat... but I can do that.

Originally, it's a cocktail with a bunch of recipes, and where there were two or three more differences now... God would forgive me too.

"Okay, let me make it"

Tell me, I'll take the ingredients out of the bag I brought.

Lemon juice, syrup and coantro. Plus, the rest of the cassis liqueur I offered you yesterday as a souvenir.

Plus, 'Aged Salam Potion' as a base.

Finally, one piece of ammunition was removed from the pouch.

"Hmm? What's that?

Holly has a keen interest. Speaking of which, Sui told me not to use it too much in public.

Nevertheless, they don't even say it's useless to say otherwise, so is it okay if I say no lightly?

"Uh, actually, I only had one piece of magic I could use. Well, don't worry too much"

While I had a loving laugh, I also put it on the workbench as an important ingredient.

Come on, let's start here.

The glasses used are troubled but I choose rock glasses. I often specify a tumbler, but the amount of liquid does not increase much this time due to the convenience of the arrangement.

Wipe the glass with a clean cloth and keep it waiting for the edge.

Usually from where I cut the fruit, but let me substitute it with raw hate juice. In a major cup, weigh 20 ml of lemon juice into the shaker.

The next one in my hand was Sugar Syrup. I boldly weighed this guy 15 ml and poured it on Shaker too.

Once, place the major cup and switch to another major cup. This is a 45 ml side up and the "aged salad" that was approved for use was luxuriously measured in 45 ml.

Cocktails made with shakes are generally based on 60 ml, but if they are not short cocktails, they may not depend on their amount.

This is one of those cocktails.

Open the Coantro lid and take the bar spoon with your left hand. As quiet as it was, he leaned a coanthro onto the bar spoon and dropped a spoonful of ─ 1tsp quietly onto the shaker.

Now we're done getting Shaker ready.

Once the bar spoon is returned and the coantro lid is applied, re-grab the bar spoon with your right hand and mix gently to see the flavor.

The refreshing sweetness and acidity gave it a unique flavour, mixed together exquisitely.

Satisfied with the taste, I decide to 'release' the ingredients.

Take the ammunition you had in your palm, and go over the shaker, thinking it was a little badly behaved.

And chant.

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

Following my chant, the ammunition returned to all the ice.

From around, I feel signs of surprise, but now I don't care about that either.

Quietly, the ice was dropped into the shaker. What I touched with my bare hands is this environment, so I want you to give me a break.

Make sure the ice is filled enough, and I'll close the shaker's lid.

Cocon and struck the slab and closed tightly, moving to the shake.

One thing to be aware of in this shake is that almost all of the ingredients are at room temperature.

Usually, the mixed liquid is also somewhat cold, as the 'potion' chilled in the freezer may be the base. But not now.

If you do a shake with the chives, that's all the ice will melt out and damage the taste.

More aware of speed than usual, but not cluttered and powerless.

In no hurry, cool the liquid inside and mix.

Conscious and softer wrists than usual for quick elbow movement. Shake as you feel the ice inside jump and dance in a light rhythm.

The feeling of cold air conveyed by the palms marks the completion of the cocktail.

Finishing the shake loosely, I immediately poured liquid into the glass I had prepared.

The light brown liquid filled the rock glass with fine foam up to about half.

Hurry and open the shaker lid.

Now with the prepared thong, I choose a particularly large ice and pack it in a glass.

As the volume of ice increased, the liquid increased its callus to about the eighth minute of the glass.

It's the last finish from here.

There is one ingredient that I have prepared and haven't used yet.

Open a bottle of cassis liqueur and place a bar spoon on your left, just like the coantro.

on the glass, filling the spoon loosely with liquid, twice.

The quietly poured cassis liqueur slips through the light brown liquid and reaches the bottom of the glass.

This is now complete at this stage.

I just sighed and quietly offered the glass to Mr. Holly.

In doing so, I will not forget to add a muddler.

"Thank you for waiting. [Planters Punch]. It's quite arranged, but the major muscles shouldn't have changed. I'd love to decorate it with lemons or something."

The last word was snakefoot, while reflecting.

The gradient gave the name of the bright cocktail.