'Cocktail Potion' by Transworld Transfer Bartenders

"Have you ever had a drink?

I sent the glass used for the cocktail to the freezer as usual and I heard a voice from Trice.

I head to the showcase early with Stasta and return to the workshop with the mixing glass I had cooled in it and answer.

"Don't lick it. What do you do without the bartender knowing what your cocktail tastes like?"

"I see. Good confidence. But that's not a bartender tone."

"I'm afraid this is still a bartender, so I have some experience"

"Yeah, that's disgusting."

Trice laughs funny at where she has left the serial vibe up to earlier.

I'm a little uninteresting when those words she said dabble with what a friend used to say to me.

Without saying back, I concentrated on the work.

Fill the ice removed from the freezer instead of the cocktail glass into a thick beaker-like mixing glass.

I packed about half the ice and poured the water into a glass after that.

Use a bar spoon and steer through the glass. The ice is smoother with corners removed, and the interior of the glass is reborn into a space for cocktails.

Where deemed adequate, the strainer is fitted once and only the water is drained.

Cut to the last drop and it's finally the main task.

When it comes to caution with the materials used this time, it would still be temperature.

Using it is "Dry Vermouth" which has begun to build up quite a bit of popularity in stores in "Rye Old", where rye is the main ingredient.

And in this world, it's 'Campari', a bright red colored herbaceous liqueur, classified as a demonic grass potion.

The base is' Old '─ which means it's whiskey and is stored at room temperature in our store.

The other ingredients are also stored refrigerated by the vermouth, while Campari is stored at room temperature.

In other words, there are no materials stored below zero degrees.

Making a cocktail out of a mixing glass will require extremely delicate work.

A cocktail made from ingredients where ice melts easily and where ice melts easily. If I write this down, will you understand that this [Old Pal] is quite a nervous cup?

There's no sign of Tris talking to me.

You're worried about not disturbing my concentration, you're staring at my work.

I tried not to think consciously of the situation, which she was seeing, and started weighing.

The original recipe has an ingredient ratio of 1: 1: 1 - meaning all three ingredients are 20 ml at a time. This time it's two drinks, so make a cocktail with 40 ml at a time.

Raise the 45ml side of the measure cup with a larger capacity, not using surface tension but a glass of rinse, so much so that it is just slightly less. That's about 40 ml.

First I reached for a bottle of 'Campari'.

It's quite a major ingredient in a cocktail. The taste is just sweet. A feeling that adds a bitter image to the sweet flavour assumed from the bright red color that catches people's attention.

I've heard a lot about the use of Kaigarashi pigments to create that red color.

Weigh that red in a relatively large bottle into a 40ml mixing glass.

I didn't put my hair in between, and now I'm at the "Dry Vermouth".

How this was born involves a great deal of the Vermut family who came to this world to take care of me until now.

If I hadn't been the first to come to this world and it wasn't Sue, would I have started the bar so well?

I feel emotional every time I use a vermouth, but now is not a good time to stop hands that way.

A slightly yellow clear liquid was poured 40 ml as well.

And finally, it is' Rye Old '.

It is no longer necessary to provide a detailed explanation.

A slightly unusual whiskey with rye as its main ingredient, often with wheat as the main ingredient. But there are surprisingly many recipes that designate that Rye whiskey as an ingredient in a cocktail.

The nights will dawn when all this birth has been explained. It's something that a lot of people could have helped and put out into the world.

Bring its amber color to a 40ml mixing glass.

I gently plug a bar spoon into a glass swallowed with all the ingredients.

Then, a polite and quick steer like the one I went with the water earlier. A sufficiently chilled glass and ice absorbs the material's temperature and cools it down.

I stopped the steer in anticipation of the perfect timing, whether or not there was frost on the glass. If you pull out the bar spoon and strainer, you're all set.

Remove two glasses that have been cooled in the freezer and place one on the coaster in front of the tris. The other was placed on a platform where I had been working until earlier.

First, I poured the red liquid I could into a glass of tris.

In 60 ml for one person, ice melts and is born + alpha. Pour that trace amount almost sensibly from experience and cut it loosely.

And poured the leftover liquid into my glass.

I don't have to bother putting it next door to each other to compare it, it's a perfect half.

"Thank you for waiting. [Old Pal]."

Taking my word for it, Trice narrowed her eyes inadvertently.

First of all, it looks beautiful.

That red is basic to Campari. But there, the chic amber hue of the whiskey mixes and the dry vermouth brightens the whole thing.

The red that those three combinations create is a deep, clear and beautiful red that can no longer be called a work of art.

"Beautiful, isn't it? It's red, it's clear, it's really like a gem"

Trice also shared her thoughts so that she could synchronize with my thinking.

"It looks sweet and delicious if it just looks like it, it looks like it"

"... don't you see"

It seemed like Trice had deliberately highlighted the part where it seemed.

I agree with you quite a bit on that.

You said you knew what this cocktail tasted like.

"You said it."

"So this cocktail...... you like it?

"... I don't hate you"

You ordered it yourself, tris with a slightly hesitant look.

I try to get a taste of [Old Pal] in my head that looks sweet and delicious.

... Well, I don't hate it. I don't hate it, but I don't really think it's for beginners.

To my response, Tris makes a fuzzy voice and stares at his glass.

"I am, just a little, hesitant or absent"

"Then why did you ask for it?"

"I don't hate you either, don't you want to?

If I say yes, does it still mean the name?

"Old Friends" and "Nostalgic Friends". That's a very meaningful name.

That's what she liked to spread her name into booze.

"I think whoever named this cocktail must be an amazing romantic."

"What do you mean?

"This cocktail, look, isn't it pretty hard to drink? I know it's because it's a Japanese tongue, but even in real America, I don't think young people are the type to drink it."

This cocktail was born, he said, even before the American sobriety era. It seems to be such a historic cocktail and widely consumed in the world.

But, well, for real, there is certainly an image of more adult alcoholics drinking than young people drinking.

If you don't use carbonated drinks, it doesn't contain fruit. Because it's a cocktail made of pure, alcoholic beverages.

"But don't stretch out and drink with friends once when you're young. So I became alienated for a while, and when I didn't get a chance to drink, and I haven't reunited with that friend in a long time, I drink again. It could be getting tastier, or it might still remain bad. So I blossom into old stories. Think of that kind of repetition as the ideal for this cocktail"

"... do you?

"That's right! In that sense, I think this cocktail really leans in with people. I repeat it all the time with a certain friend and it also makes me irreplaceable memories with that person. Even if one of them is gone, for example, I can remember if I drink this cocktail. I'm guessing that's what the person who named him was thinking."

And Trice talked about a nominee with no facade whatsoever.

I gave it back with a bitter laugh as it was getting a little hot.

"… the customer is very imaginative"

"... it feels like you're being ridiculed"

"I'm praising you. But it's time for a drink?

When I told him, Tris looked like he was gone.

It's good to talk hot, but cocktails are lifelike in freshness. The delicious time of the cocktail passes by after a long talk.

Trice quietly raised a glass with red liquid on it.

"Cheers...... I just did, one more time"

"Now to what?

"... then to 'friends'"

"... to 'friends'"

Cheers. And again, we rang the glass gently.

Lightly, but still in the quiet store, the hard noise sounded.