"Can't you finish eating?
When I told him I wanted to make a cocktail to thank him for cooking, Rye complained.
"Well, you'll be fine soon, and it doesn't make sense after you've eaten."
"What do you mean?
"Let's make a cocktail for the dish."
Rye, hearing my answer, pulled back with a slightly troubled face. So I'm going to wave the big players and get caught making cocktails.
But this time I'm not going to make a specially elaborate cocktail.
Furthermore, I do not intend to focus much on the fact that I will make it.
Cooking and alcohol have long been in a relationship that can't be cut off.
Alcohol that has long been popular around here, such as wine and sake, would be brighter.
When you imagine those drinks, the dishes that you can imagine on the side are generally a delicious combination. Cheese in wine, pickled in sake, etc.
Of course, I can't say it all by alcohol or type of dish, but the trend is similar.
But the Japanese shop where I originally worked was the Shot Bar, so the food was basically dry.
What we call dry foods here are dried foods such as nuts, jerky, and chocolate. Then they go especially well with distilled liquors such as whiskey. That's my discretionary feeling.
But the shop I work for now is in the form of a dining bar. Instead of serving it with alcohol, you can order alcohol at the end of the dish from a regular person.
So what bothers me is the introduction of cocktails that suit each dish.
Mr. Oyaji had a similar problem with this.
Until I got here, Easy's just had a yale and poor quality distillery left to the point of my apologies. Basically, the customer only asked for ale, and that's why the store was turning.
But now we have a bar counter inside and a lot of power in the liquor (or potion).
Despite this, both me and Mr. Oyaji lacked knowledge of the combination of cooking and alcohol. These are two people who only know cocktails and who only cooked.
If it's any good, I can answer it. But I'm inexperienced to answer with confidence.
Speaking of what is happening as a result, the guests at the counter are the main cocktail and the guests at the table are consolidating the style they ask for in the main dish.
In terms of sales, it's not down on both sides. Essentially, synergies don't make it go up or down.
However, if we can think of more combinations around here, sales will grow even further and customers will enjoy eating and drinking more.
That's why me and Mr. Oyaji are at the centre, and I have a proposal that I've been thinking about. I thought I'd use this as a test case this time.
Take a bottle of red and white, two bottles of wine from the side of the kitchen of the Vermut family you know on your own. It's a cheap wine for cooking and drinking.
When I got back to the table with them in my hand, I prepared a glass for the number of people. Elongated glasses, not wine glasses. Is it smaller than the Collins glass used for the usual cocktail?
"What? Weren't you supposed to make a cocktail?
Rye's disappointed look at me for showing up with wine.
But I wave my head at her like that to deny it.
"No, no. Use these for the last time."
As I said, I reached for the pouch I was sitting on.
There's ammunition in the pouch that I've prepared for today. Take out the three of them by hand and chant.
"The waves of life, the ancient intentions, I set forth the appearance of this world."
In response to my chant, each of the three ammunition returned to its original bottle.
One is pure carbonated water. One is ginger ale. And the last one is Coke.
"Now, which is better: red or white?
I asked Rye first.
Rye looks surprised at my actions. Sui and Neune are watching.
Only Mr. Oyaji seemed to find out what I was trying to do, and he snorted.
Rye seemed troubled for a while, but he said with a face that gave up reading my intentions.
"... I don't know what it is, but then, white wine"
"Yes, I did. How do you like the flavour?
"Uh, sweet or something?
Hmm, snorted and I first decided to use ginger ale.
Pick one glass and fill about a quarter with white wine. And I poured about a quarter more ginger ale. Together, it's about half the glass.
The lukewarm yellow colour of the white wine mixes with the amber-like colour of the ginger and changes to a light and warm colour.
If I am true to the recipe, I would also add about 1 tsp of lemon juice, but this time I have some experiments, so I wouldn't dare.
Half that glass of cocktail was gently offered to Rye for his name.
"Thank you for waiting. [Operator]"
While floating a full sales smile, I catch a glimpse of Hiraki and Rye.
As I thought, Rye gives a look of dissatisfaction to a cocktail with only half a glass.
"Something less?
"Because it's good, it's good."
I'll take care of the expected complaints.
Rye reached out to me, still suspecting something.
─ ─ ─ ─ ─ ─
(Also, I'm thinking something weird)
Rye was sensitive to the signs of Niyaniya that he could not hide behind the smile made by the youth.
How beautiful a smile the surface would be, as long as we've known each other. As much as the total is up to something.
But that just turns out, that's no reason not to drink a cup served in front of you.
"I'll have it."
Rye doesn't hesitate to take that cocktail he used to suspect. And I think.
Speaking of which, wine-based cocktails are rare.
The total seems to have something to think about, and the store doesn't serve many cocktails with wine and beer. He won't say no if a regular asks, but he's not really willing to promote what he's prepared for himself. You always say cocktails are alcoholic.
Rye wondered a little bit because that brought some light wine today.
(I wonder if it's also something unusual)
With that in the corner of his head, Rye leans the glass over his mouth. The smell of ginger falling out of my nose mixes with the alcohol of white wine, causing heat on my head.
Then, Rye included a bite. The carbonation of ginger ale, moderated by the mixing with wine, beats the tongue comfortably.
As it was, I felt comfortable with the twitching irritation spreading through my mouth.
Though I was somewhat used to working with the total, Rye was slightly less comfortable with strong carbonation. She seemed strong enough to enjoy it without any problems.
It was the gentle sweetness of ginger ale that spread loosely without placing it between its carbonated impressions.
Ginger ale with a sweet and spicy impression, but with the fruity acidity of the white wine, the fluffy and spicy irritation is wrapped around it, and the sweet flavor spreads out.
Hehe, and Rye's cheeks loosen to that impression of running through her tongue softly.
I don't feel any particular strong resistance either, the liquid slips down my throat and goes. After drinking it, the smell spread like ginger in my mouth.
The overall impression is sweet carbonated white wine, or neat ginger ale. It's very good with either, but it's no different that it's easy to drink.
Unlike my sister and father, it is really reassuring sweetness for Rye, who can't drink much liquor or cocktails of his choice.
Even for Rye, who can't sympathize with the guy named Yale's deliciousness, it's a nodding flavor.
"Yeah. I think it's delicious."
"Oh, yeah, yeah."
Rye honestly shared his thoughts. I thought about it after I mentioned it and it solidified.
I asked for all my thoughts in total, but I wondered if that was a good idea for me to give.
"What's wrong?
"Ugh, yeah!
The total, who seemed happy with Rye's sentiments, spoke out worryingly to Rye, who became silent.
To delude it, Rye glasses again. Now it's not like you taste it, it's goku and.
I feel strongly about boulders and the alcohol that falls to my stomach when I drink it that way, but it's not bad.
But as soon as I did, the glass was emptied.
─ ─ ─ ─ ─ ─
"... ah"
The cocktail, which was a small amount in advance, soon ran out as Rye tilted the glass with momentum.
Rye peeks into the empty glass and leaks her voice like she's hung up.
I talked to him here when I saw him like that.
"Hey, Rye."
"Hey, what!?
"Yes, no, why are you in such a hurry?
Rye overreacts to my inquiry for some reason. She pats her eyes to see how I'm doing, but relaxes her breasts when she sees how confused I am.
Well, put aside Rye's behavioral suspicions, and here's the first suggestion I've been thinking about.
I was talking to Mr. Oyaji, one of the proposed dishes and booze.
"That cocktail that's gone, why don't you make it yourself this time?
It is an easy cocktail making experience in the store.