Woodford Reserve Old Fashioned 秋谷修二（Bar Vie Lembranca）Dug up the Fashioned / ダグアップ ザ（土堀り）ファッションド

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------------------------ 秋谷修二さん（Bar Vie Lembranca）によるウッドフォードリザーブ オリジナル オールドファッションド「Dug up the Fashioned / ダグアップ ザ（土堀り）ファッションド」
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ウッドフォードリザーブコンテンツ
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▼ダグアップ ザ（土堀り）ファッションド
レシピ
・ウッドフォードリザーブ 45ml
・さつまいもクランチパウダー 2tsp
・さつまいも & ほうじ茶ブレンドビターズ
　（キューブシュガーにしっかり染込む位）
・日本茶ブレンド
　ビターテイストシロップ 7ml
・ほうじ茶 & 焼き芋 炭酸 15ml
※さつまいもチップスと焼きいもを添える
つくり方
（下準備）「さつまいもクランチパウダー」紫芋とさつまいものスライスを乾燥。細かく砕いて粉状に。「さつまいも & ほうじ茶ブレンドビターズ」ウッドフォードリザーブに、さつまいも、ほうじ茶（茶葉）、シナモン、クローブ、オレンジピール、グレープフルーツピールを漬け込む。「日本茶ブレンドビターテイストシロップ」さつまいものクランチ、ほうじ茶、玄米茶、抹茶、煎茶と砂糖を煮詰める。「ほうじ茶 & 焼き芋 炭酸」炭酸水にほうじ茶（茶葉）とさつまいもを漬け込む。
ミキシンググラスにウッドフォードリザーブ以外の素材を入れ空気を含ませるようにマドル。さらにウッドフォードリザーブと氷を加え、ステアをし茶器へと注ぎ氷を入れる。オレンジピールを振り、さつまいもチップスと焼きいもを添える。
▼Dug up the Fashioned
Recipe
45 ml of Woodford Reserve
2tsp sweet potato crunch powder
Sweet Potato & Houjicha Blended Bitters　(enough to thoroughly soak the sugar cubes)
Japanese tea blend Bitter Taste Syrup 7ml
Hojicha & baked sweet potato Carbonated 15ml
*Serve with sweet potato chips and baked sweet potatoes
How to make
(Preparation) "Sweet Potato Crunch Powder" Dried purple sweet potato and sweet potato slices. Crush finely to make a powder. Sweet Potato & Houjicha Blended Bitters" Soak sweet potatoes, hojicha (tea leaves), cinnamon, cloves, orange peel and grapefruit peel in Woodford Reserve. Japanese Tea Blended Bitter Taste Syrup: Sweet Potato Crunch, Hojicha, Genmaicha, Matcha, Sencha and sugar. Hojicha & Baked Sweet Potato Soda: Soak hojicha (tea leaves) and sweet potatoes in soda water.
Muddle ingredients except Woodford Reserve in a mixing glass to aerate. Add more Woodford Reserve and ice, steer, pour into a tea cup and add ice. Sprinkle with orange peel and garnish with sweet potato chips and baked sweet potato. ▼▼▼▼▼ #bartender #cocktail #バーテンダー

[@pauloalexandredefreitas8880]

The bartender looks like a scientist making a chemical experiment, so nice!

[@BARTIMES]

Thank you for your comment. His cocktails are made with meticulous calculation. He really is like a scientist.

[@KaTkA6]

Love how he works with a smile.

[@BARTIMES]

Thank you for your comment. Mr. Akiya is a very quiet and kindhearted bartender. It's nice to see someone who works with a smile on his face. We look forward to hearing more comments from you. 【BAR TIMES STORE】Renewed shopping site for Japanese bar tools! bar-times-store.tokyo/ 【BAR TIMES CLUB】Japanese bartender's cocktail recipes! bar-times-club.com/

[@Reinolds_Recipes]

Wow think I will try this!! Thank you again for sharing ☺️ subscribed to your channel!!🙏🏽😁

[@baofusan2669]

What a respectable gentleman

[@MrPootzen]

Going to roast a sweet potato for my next old fashioned!

[@Dr_Jetki]

So cool!

[@timmoerkerken]

I like the style of the bartender. I wonder if the side tapping of the beaker was stylistic or functional.

[@kimdoan7370]

My only guess is to prevent heat transfer to the mixing glass, while also feel the temperature.

[@WMagdziuk]

@@kimdoan7370 that heat transfer has to be so minimal it's gotta be flourish instead of function. The spinning of the glass as he pours it is also similar.

[@TheNunakun]

It's just his style, which I appreciate

[@JokerZ895]

@@WMagdziuk stylistic i also spin the glass like he

[@contrnsmagnificndjoobngtaint]

he’s taking temp … matching temp of ice against glass up top 4:23 versus whiskey and ice below

[@lalala46aguilar61]

Wow

[@meteatilla]

I LIKE HIM HE GOT HIS OWN TECHNIC LOVELY FACE 10 OUT OF 10

[@Kim-rl5xu]

私はバーテンダーになりたい韓国人です。 レシピを教えていただけますか? I am a Korean who wants to be a bartender. Can I know the recipe?

[@BARTIMES]

영어로 된 요리법은 개요 섹션에 나와 있습니다.

[@rock751]

Nice smile.