'Cocktail Potion' by Transworld Transfer Bartenders

Row A

- Ice shovel

Small scoop. In some cases, it can be substituted with a spoon.

With this, I can put together the crashed ice cream and cream it.

If it is a bit large, it shrugs round or normal ice.

But I want you to allow me to take round ice by bare hands because it can be a hassle to prepare one.

- Ice Thongs

The so-called thong. Apparently the official name is Thongs.

But when I learned it, I learned it as a thong, so I kept calling it a thong and it is a few stars frost.

The tip is shiny to make it easy to grasp the ice. The spring is strong again.

The way this is held is the first point I was confused about when I became a bartender.

- Ice pick

Tools for breaking ice. Features a pointed tip.

Probably the most used instrument. (Shaker? Oh, you use it every now and then)

Often used for murder weapons is only one stretch, but in bars it can be used separately depending on the application.

Personally, a single one is used to break large ice, while a trident one is used to make it the size for a cocktail.

- Ice Pale

Also called Ice Bucket. A container to keep ice in.

There are a variety of materials. The feeling of metal is that winter is hard.

It is more or less a choice according to the atmosphere of the store,

If you're very busy, you don't have time to transfer the ice, and you'll get the ice straight out of the plastic bag for storage.

-Irish Whiskey

A whiskey made on the island of Ireland.

The island can be politically confusing, but whiskey made on this island is friendly and irish.

Unsurprisingly designated as a cocktail ingredient, it is not insulting.

Smokiness-free aroma and smooth taste are the reasons for this?

-American Whiskey

Simply put, whiskey made in America.

Is it particularly famous for "Bourbon Whisky"? This is corn being the main raw material.

Overall, a slightly stronger and heavier impression.

I don't feel very loud about the shape of the bottle, so I feel there are a lot of bottles in different shapes.

The author's favorite is Wild Turkey Eight Years.

- Alcohol content

Simply degrees, or even alcohol.

Essentially, the quantity of ethyl alcohol contained in 100 ml of raw material.

If the amount is 1 ml, it will be 1%.

This is % of capacity, but it seems to be in some cases % of weight.

In addition, the notation proofing may be used in the United States and the United Kingdom,

It may be different between the two countries and it is cumbersome, so I will omit it.

Personally, I would describe it as weaker than 10%, stronger about 10-24%, and stronger than that.

I was wondering if the [daikiri] that comes out often is about 30%, and the [screwdriver] is about 13%.

- Whiskey

Whiskey, or whiskey.

Malts and cereals are used as raw materials, which are saccharified, fermented and then distilled, plus distilled liquor aged in barrels.

The variety is also tremendous because it depends on a huge variety of factors.

Human beings with knowledge around here are no exaggeration when it comes to mania. I'm sorry. I overstated it.

The age stuff is so expensive, there's not that much opportunity for a rushing bartender to know what vintage tastes like.

As the five biggest whiskies, there are "Scotch," "American," "Canadian," "Irish," and "Japanese." Let's support Japan.

-Vodka

One of the four great spirits. In the making, it becomes a 'wotta' and a water attribute.

Grains are mostly used as raw materials and filtered with birch charcoal.

It is characterised by the lack of characteristics: taste without habits.

Nevertheless, it is not tasteless and odorless apart. Drink like water and you'll be in big trouble. Except the Russians.

According to one theory, it contains little ingredients other than ethyl alcohol and water.

A presence that must be used for the base of various cocktails.

-Ethyl alcohol

Alcohol used in alcohol.

Instead, you should not drink alcohol other than this.

Produced by yeast, a type of microorganism, from glucose, fructose, etc.

For the record, the author remembered in a comic strip at the end of a century that methyl alcohol could not be drunk.

After seeing the bars in that piece, I often went into the outrage of writing bars etc......

• Yale

A type of sparkling liquor. or type of beer. Made of superficial fermentation.

Strong notes of hop bitterness and malt.

It's hard to explain top fermentation, so google me if you're interested.

There are other types of beer, such as' lager 'or' pilsner ', but for a more detailed explanation, when served. Maybe.

• Authentic bar

An authentic bar with the English word for traditional, authentic, meaning.

It is often a quiet bar with a calm atmosphere.

It is a type of store that does not appear at all during the making, and not only bartenders but also customers have the attitude to do so.

image, but basically you don't get so angry if you don't make a scene.

You think some stores just don't have that much and get pissed off just for elbowing the counter?

-Opener

Unplug beer, carbonated beverages and other plugs.

There are some in any store, but they are substituted for sizzlers, etc. which will be described later, and they don't show up very often.

Or if you don't tell me to unplug, I often forget the existence itself.

• Old Fashioned Glass

It's called Rock Glass.

They call it Old Fashion (old-fashioned) because of its shape, which has been used since antiquity.

Because of its large caliber and large amount of ice, it is treasured when drinking a lock of whiskey with round ice.

Capacity is surprisingly wide ranging from 180ml to 300ml.

When my hand remembers the caliber of the glass in the store, I can make the perfect size round ice.

However, having more than one glass can also create a tragedy where there are only small glasses left, but only big round ice.

Ka Row

• Cocktails

A drink mixed with alcohol and by-products.

Or a beverage mixed with potions and side ingredients.

Or a beverage mixed with potions and secondary ingredients, a magic thing that activates when you bullet.

I dare not explain this any further.

I'm not saying, however, that no explanation will be added.

There are types such as' short cocktails' and 'long cocktails'.

• Cocktail glasses

That reverse triangular glass thing imagined in a so-called cocktail.

Mostly used to make short cocktails.

Unexpectedly there are many different types and capacities can vary.

Because of that, I occasionally told my drunk uncle,

"If I asked for a [martini] from another store, they would pour it on me, but this store looks like this!

and sometimes irrationally angry.

That's a difference in capacity, I'd say, but I can't say it strongly.

• Cocktail pins

A pin shaped like a yang branch that stabs cocktail decorative olives, cherries, etc., and pinches them to make them easier to eat.

When to eat olives and cherries stabbed in this is an eternal agenda.

It is also the No. 1 ease of loss among the equipment of the bar, one of which disappears every two months.

To avoid losing it, it disappears even if it's pinned away at the expense of one shot glass.

I forgot, it comes out of a gap in seasoning or something. Wash well and use again.

-Canadian Whiskey

About whiskey made in Canada.

Hard to explain any more.

I just want you to have a drink at The Canadian Club and have your own thoughts.

If it seems like it should, try other brands.

- Campari

Italian-born herbal-based liqueur.

Features its red color and bittersweet taste.

[Campari Soda] or [Spumoni] or a simple cocktail to taste good enough.

There was anecdote that the red color was actually taken from the worm, but it seems to have recently turned into a synthetic colorant.

The rushing bartender starts listening to this dye many times from a drunk customer.

- Cube Ice Cream

When they call me Cube Ice, I don't know what it is for a moment.

When they say something, they mainly refer to ice that is made from an ice maker, about 3 cm cubic.

The relationship between the bar and the cube ice cream is deep, and this divides the bar into three types.

Where no cube ice cream is used.

I only use Cube Ice Cream for chasers.

Where only cube ice cream is used.

These three.

The more I go up there, the more authentic I become, but even in the middle I sometimes wear an authentic mask for reasons such as a broken ice maker.

Please. Please repair it quickly.

- Cracked Ice Cream

This one also solidifies for a moment when called Cracked Ice.

Finally, the ice you normally use when making a cocktail, about 3-4 cm diameter ice.

Between the staff, it is mainly called 'Kaku Ice'.

It is preferable to take horns, but some people leave horns for the purpose of floating ice in shakes.

The surprisingly personal difference in this size is what makes the bar interesting and the source of trouble between the staff.

Aside from the regular elongated glass (tumbler), it seems like a joke on the boulder leaves ice that doesn't even go into the rock glass.

-Coanthrow

"Coantro" is a liqueur with a sweet and aromatic taste.

Citrus - a gorgeous flavour, particularly reminiscent of orange zest.

Among White Curaçao, this dish is particularly accessible and easy to drink. (Quoted from 61 copies of "Next to Sleeping Breath")

It was a supermarket in the neighborhood and the only reason I didn't buy it other than myself was because it was small around the corner. Hard.

-Collins Glass

Elongated, good carbonated glass. Capacity is about 300ml to 360ml.

For tall or chimney glasses (chimney shaped glasses) or tall glasses.

Especially used in cocktails named Collins.

Running out is also a glass that builds frustration because the steer is hard.

When I get used to it, I get frustrated that it is difficult to wash because it is elongated.

But I like it.

• Cold table

Table type refrigerator.

In short, it is a long floor-standing refrigerator on the side.

Install this under the bar counter to use as a workbench, or fit it under the liquor rack to take up a lot of space. However, caution should be exercised against fever.

Presence of having to cool glasses or cooling beverages. Or the level of inability to sell without.

When tired, it is also the only facility where bartenders do not get angry when they reach for it. (However, posing is important)

• Cold drinks

Words that refer to something cold among long drinks (long cocktails).

They also call him Summer Drink, but I've never heard of him.

The vast majority of cocktails made of an elongated glass are classified as such.

Cocktail practice is about to start, so I'll take care of it for a long time.

Even when making the original, if there is no designation, it is easy to make it here.

Or give me a break about the original cocktail with the short designation, or make it improvised.