'Cocktail Potion' by Transworld Transfer Bartenders

Rubbing your sleepy eyes, that's not much praise at work.

If that's a bartender, it's a job to dress it up.

Nevertheless, there are times when no one can help but sleep.

Especially if you're basically a night dweller, a bartender, or a vampire who's fundamentally a night dweller, you're sure to be sleepy during the day.

"... Huh."

But how far can you resist it... that's a pretty important part, and that part didn't seem to be enough for a silver-haired girl all the time.

Shortly after I opened my mouth, I made a face that was gone, but it was Sally who made a face that was just fine.

I turn my stabbing gaze to the side, and then I tell him to keep it down.

"Sally. Deduction"

"... Yes, yes, how many?"

"One silver coin"

"Isn't that a fine, not a reduction!

She accidentally raised her voice to my point and Sally softened to be ashamed when the gaze of everyone on the spot gathered.

"Uh. Never mind. Keep working. If you don't know anything, don't hesitate to tell yourself, Phil, or the yawning woman."

……

The gaze that was gathering still must have guessed what had happened in that one word of mine.

Where there was some laughter called Couscous, people went back to work again.

So, in the end, this is somewhere, one of the great halls that the lords of this city offered me.

About three digits is a "cocktail class" in a room that is likely to be put in, with a number of tables lined up, and a number of humans holding bartender tools in their hands.

When I say cocktail class, it may be hard to imagine, but simply put, it's a bit like having a full-fledged and cocktail-looking cooking internship in family medicine.

At one table, roughly four or five people. There are about fifteen tables in total, like a simple counter provided with a little height to make it easier to work. There are six or seventy of them all.

Cocktails around the bend - meaning they teach you how to make drinks at night, and half of them are in the same industry. I mean, there are a lot of buddies who show their faces to each other in the store or let them out.

I guess they're simply interested in cocktails, plus seeing if it can be diverted to their stores or if it's going to be a future sale.

If the lord is going to launch a cocktail as a push of the city, the masters of the stores here will be its strength.

So, what about the other half?

"Doctor! Please!

"Yes, yes, you did"

To the young voice, I responded with a gentle grin.

Speaking to me was a boy young enough as a bartender to walk away from me one more turn. About fifteen years passed. I am a knightly apprentice, just old enough to be treated as an adult in this world.

The other half attending this class are the knight apprentices available to the lords of this city. For the most part, it feels like you're in the middle of learning both combat techniques and courtesy.

One of those basic skills seems to be the idea of a lord incorporating 'cocktail technology'.

It's not too hard to imagine what that's for. Ma, now would be a good time.

"Look at that. Perfect next time."

"Hmm. Try it."

A short haired knight apprentice boy says to me with a major cup in one hand.

I nodded softly as I approached their table and peered into his hand with a voice. Except for the boy who called me, he cares about this one, doing his thoughtful work.

The boy holds a bottle with water in his right hand and a major cup in his left hand. It is on the 30ml side of the major cup to use. It's not the glass that's on the workbench, it's the same standard major cup.

What he is doing now is training him to accurately weigh 15 ml.

Major cups have no scale. There won't be anything attached, but at least I've never used it.

So how do bartenders measure the exact amount?

The answer is simple. Experience tells us how much and how much.

What I love is a major cup of 30ml on one side and 45ml on the other. On both sides of it, the amount indicated is enough to swell slightly with surface tension.

Naturally, the first challenge is to be able to handle that subtle surface tension without zero. Once that is done, from now on, we will go into training to gauge the required amount from the lack of scale.

Mainly 30 ml, 10 ml, 15 ml, 20 ml, and 30 ml.

For those of you who are 45 ml, even a major cup will be filled with water for practice until you can measure 40 ml and 45 ml without thinking about it.

That said, it's impossible to suddenly be able to count on people who don't know anything.

So at first, show the seniors what their respective portions are. After you show it to me, you're going to put another major cup in front of you and put the measured liquid in there.

At first, 15 ml twice. In those two repetitions, the body is reminded of the feeling that the 30 ml side swells with surface tension, in the hundreds and tens of millions.

When you can do that, now give me 10 ml three times. Practice on that three-degree weighing until you can gauge a total of 30 ml, 10 ml at a time, clean without braking.

Now that I can do that, I'm finally 20 ml. If you measure 20 ml first, and then add exactly 10 ml, you can see if the first 20 ml was measured.

And by and large, when I get enough of that, I can barely practice 40 ml on the 45 ml side, but I can tell.

With 45 ml of surface tension and a little bit more pulled from it, you can understand it without thinking about it.

Nevertheless, I could make it that far and it's finally the cocktail entrance.

It is only natural that other techniques come to life to measure the exact amount, such as the speed required there, or the subtle difference in the .1 ml class.

Naturally for some people, emphasis may be placed on steer and shake techniques over weighing accuracy, or above all on speed.

But I also have the influence of teaching my predecessors, and I have my own personality, and I decide to teach weighing first.

Parallel to that, I also teach you how to steer, but until you can weigh it somewhat, just keep mixing glasses with ice.

Maybe because I believe the first cocktail I've ever made on my own will taste better just because it can be accurately weighed first.

I missed the conversation a little bit, but that's why I had this classroom start with the basics of weighing and practicing steer.

It's been quite a while since this cocktail class started. Most students already possess a compromisable line of weighing techniques, but occasionally test weighing by unplugging.

So, if you fail that skip test, one of the other students will be practicing weighing all the time while they are in other tasks. Like him.

"Then weigh three times in a row, within 1 ml of the error. Introduction."

When I speak softly, the boy sees the major cup with a serious look on his face.

Still staring at the flowing liquid, slowly filling the measure with water. And I stopped the bottle just a little late from when I thought it was perfect. Probably about 0.1 ml or 2 ml extra.

but about that, well, it's acceptable. The problem is: As one of the criteria, if you cross 30 ml and zero, the basics are out.

The boy, who slowly poured the measured liquid into the measure, regained his temper and went into the second weighing.

Earlier, I might have unconsciously felt that I had put a little too much in. Now stop the weighing with about 0.2 ml or 0.3 ml of missing portions.

If I poured it slowly, the bulge appeared on the 30ml side of the major cup about the passing score.

The boy looks at me happily there. I nod lightly, too, and speak up.

"Fair enough. All right, two more."

"Yes!"

Then the boy managed to score two more tests as well, although some were slightly more dangerous.