'Cocktail Potion' by Transworld Transfer Bartenders

"So, can you think more about the story?

Albao, who felt I had got it right, asked the old Mesa, who was in a good mood.

But old Mesa shakes her head loose. And now he said it to me.

"At first, I thought it would be if I knew the difference, but if anyone knew from the beginning, it wouldn't be fair."

"What, I mean, is the assignment invalid?

"Well, that's rude."

Old Mesa makes a statement like putting the story back on the blank once, then slowly looks at me.

And he looked at me at hand and said it strangely.

"Don't take strange hands. My fingers get stiffer compared to my palms. Especially the right hand finger."

"I use it the most at work."

"What the hell do you make?

"Cocktails."

The old man tilted his neck.

I decided to turn to him and explain what I was making.

In this world, I see potion as the same preference as alcohol. And that it is the job to combine the based liquor with the secondary ingredients to produce a whole new liquor.

Old Mesa, who heard the story, nodded at Eagle Deep and saw a glass lined up.

"As we have seen, it will be completed here. It's not our job to think from here on out, and I don't think we have one. But you have to work from here."

"Exactly."

…………

The old man meditated quietly on his eyes and shut up as he contemplated.

With that said, is the word Guinura threw up earlier a cocktail in some cases?

It was a thoughtless statement, but maybe it could have been described as a flexible idea.

Old Mesa opens her mouth quietly.

"Even if I think about it, I don't know. Then it's best to give it a try."

"... and you said"

"I say try to make it. You'll see."

I nodded quietly at the old man's upright gaze.

Switch the switch, from approximate salutation to customer service salutation.

"Yes, sir."

"Why, suddenly?"

"No. For once, because that's the occasion"

Mesa, I ask him as he laughs bitterly at the old man's penetration.

Things you like, sweet and sour, things you usually like, etc.

But the answer of the old Mesa is also blurry.

My favorite thing is ale. If it's ale, it's neither sweet nor sour. Of course, Yale and his usual appetite are stubborn.

If this is the customer who came to the store, we're just going about ale without getting lost.

But now the situation is telling me to try to make it. I can't use that hand.

Well......

"Then Mr. Mesa. Would you enjoy a cocktail with ale?

"... you should have said that from the beginning. Roundabout."

"No, no. For once, it's a special category in a cocktail."

I asked a lot of questions, but old Mesa's belly was decided from the beginning.

Then say so from the beginning, is also this line, but it's my fault that I couldn't read through it.

I remember the ale the old man brought earlier.

Each of the types is' stout ',' pale ale 'and' weizen '.

Only 'Weitzen' is somewhat special in this.

It was an easy drink to understand to make you want the difference in malt. It seemed like a good cup to avoid if you were going to put out the challenge. Still, I think what I put out was a manifestation of confidence.

Then why did the old man bring in 'Weitzen'?

Actually, best, because I wanted you to drink, didn't I?

"Now let me use this' Weitzen 'as a base"

When I choose one glass, the old man exhales more.

"I don't know why."

"I made it here because I thought it was the best."

Goddamn, old Mesa rattled her throat. I'll check the glass just a little bit.

In the boulder, the carbonation is slightly out because it has been standing for a little while since I put it in.

I knew using the rest of this would be nasty.

"You ready for a new one?

"No, let me use what's in the bottle there, and you'll be fine"

If it is a bottle that hasn't been opened for a while, there will still be enough carbonation left.

Personally, it's just as good as slightly missing.

"I don't mind, it's about half a glass in here."

"Enough."

I smiled and nodded and got permission to prepare a new glass for Mesa.

Think a little while removing the new glass from the shelf.

Glass is about room temperature in winter. Not as lukewarm as room temperature, but not as cold. When that happens, is the material to be mixed preferably cold?

In addition, a neat flavour by-product would be good so as not to kill the glamour of 'Weitzen'.

The remaining ingredients in the pouch are even more limited when they can be made.

In my head, one option was chosen.

Well, the remaining problem is inventory.

The only thing I'm bringing here with carbonated drinks is basically soda. However, this shall not apply if it is included in the pouch.

A whole set of carbonated drinks is cooled so that it can be made in an emergency.

But that, too, is two cocktails at best. It is difficult to refill if used.

Then what?

Don't get lost. This is exactly the time of emergency.

Serve the drinks that were best for the customer. What if that's not an urgent case?

I took one bullet out of the porch and chanted it.

"The waves of life, the ancient intentions, what I set out to be in this world."

If I chant, the ammunition wraps around the light and changes over my hands.

What emerged was a light brown carbonated beverage in a well cooled bottle.

"Magic? What's that?

"It's a special juice called ginger ale."

With a bottle plug, you can play Schwarzhwa and carbonated foam in the liquid.

Arrange a bottle of 'Weitzen' next to it and you're all set.

I'll take the first bottle of Weitzen.

I actually do a little trick when I usually pour beer.

From the first high position, make sure to hit the bottom of the glass with liquid to form a bubble.

Once you have enough bubbles ready, now pour slowly as you tilt the glass slightly to let it creep through the bubbles.

If you carefully control the amount of fluid and put up a glass, it is the completion of a seven-to-three delicious-looking beer that eventually bubbles up to a good feel.

and this is usually the procedure when pouring beer, but not this time.

To avoid bubbling from the start, pour in the ale first up to about half of the glass so as not to drain more carbonation than necessary.

Next is ginger ale. Make it a little quicker than when pouring ale.

To such an extent that it does not bubble too much while gently mixing with liquid momentum.

Ultimately, it becomes this cocktail that I usually make, so much so that I can see a little layer of naturally standing bubbles.

Slightly cloudy, golden liquid kept spewing out the bubbles quietly.

Ton 'and I put it carefully on the table and I offered Old Mesa a glass.

"Here you go. [Shandy Gaff]."

Old Mesa roared, hmm.

I tried not to be too conscious, but he looked at me all the time during my work.

Treat my carbonated beverages with pride.

"Do you mind if I get you a ginger ale?

"Yes, of course."

I handed him my homemade ginger ale, every bottle.

He doesn't hesitate to mouth it and pour it down his gook and throat.

After checking its throat, put the bottle back a long time and wipe your mouth a little.

"It's not alcohol, is it?"

"Because in our locality, shoga alcohol is called gingerbier."

"Fair enough. Well, let me try it."

While laughing bitterly at the slightly free attitude of the old Mesa man, he watched [Shandy Gaff] speak to an extent that he did not see too much.