All-In Drawer Tray: a new way of carrying bottles

How many times, in your bartending and barback experience, you had to carry tons of bottles and glasses from and to the warehouse using your bare hands, serving trays, or a simple case? Well, be honest, everytime.

Until now.

Cos the All-in drawer tray is the new compartment tray for carrying bottles, glasses, cans. The All-In drawer tray is ideal for bars, clubs, pubs, buffets.

All-In is a brand new drawer tray featuring a sliding bottom that makes it easier to set and carry bottles, glasses, and cans. Even if sliding, the bottom is very firm and strong. Thanks to its partition wall, this drawer tray keeps evertyng in order. The All-in drawer tray is a compartmented container, rectangular in shape; it's closed on three sides, and partially open on the front side where the bottom is free to slide when needed.

All-In drawer tray advantages:

• it's easier and faster to carry and store glasses, bottles, and cans on counters, bars, or work surfaces;
• everything is tidy and in order, and your customers will appreciate it;
• it's more hygienic, since your bartender do not have to touch every single item to move it.

The All-In drawer tray is made of phenolic plywood, a material treated with a s apecial glue. Widely used in constructions and in making pleasure crafts, this phenolic plywood is rain and wind-resistant, perfect for duties requiring to be shockproof and damp-resistant.

The All-In drawer tray is the perfect tool for barmen and bartenders who have to deal with large amount of bottles, glasses, and cans.

OP - Bottle Opener Bracelet

The OP, Opener Bracelets, are a brand new solution for all those bartenders who look for a fast and easy bottle opener that leaves their hands free.

Made of real natural vegetable-tanned leather, the OP features an opener and bucles in polished stainless steel. Available in one size, its special buckles allows you to adjust the bracelet's size in advance, so it will be easier and quicker to fasten. Being fasten around your wrist, you'll be lever using your whole arm in order to open bottles, not only your hand. Result: much more force applied with much less effort!

The OP bottle opener bracelet is designed to improve the quality and of your bartending job. Fast it around your wrist and start opening bottles and cans! YES peole, even cans!!

The OP bottle opener bracelet is available in 5 different models:

• OP Black Leather: a bottle opener with a perfect simmetry, it helps you opening bottles in any direction, extremely easy to use.
• OP Vintage: made of crusted leather, this bracelet bottle opener features a polished, stainless opener, buckles and minutia in nickel finishes (underparts are nickel-free).
• OP Black&Gold: black with a crocodile-like pattern, made of real natural vegetable-tanned leather; this bottle opener features technical parts made of PVD gold-plated stainless steel, and gold-plated insets and minutia.
• OP White&Gold: white with a crocodile-like pattern, made of real natural vegtable-tanned leather; this bottle opener features technical parts made of PVD gold-plated stainless steel, and gold-plated insets and minutia.
• OP Advanced: it works both as a bottle opener and a can opener; the bottle opener with a perfect simmetry, which helps you opening bottles in any direction in an extremely easy way; thanks to its special 'hook' you can hook up the ring pull without using your fingers.

Tired of using classic bottle openers while bartending? Then the OP Bottle Opener Bracelet is the perfect gear for you!

Spherification: first step

If you're not a professional of the spherification technique, nevertheless you want to try it and make your own experiments, maybe this Spherification mini kit can help: it contains special tools and 5 packs of different Texturas.
Furthermore, the Spherification mini kit ain't that expensive!

Spherification: let's talk about it

Spherification in a brand new technique coming from the molecular gastronomy, made popular by Ferran Adrià. It is a very impressive cuisine.

The goal is creating "ravioli" (big spheres obtained by a particular spoon) or "caviar" (little spheres similar to salmon eggs) having a stiff texture outside and a liquid one inside. Once you crush the caviar against the palate, the inside humor will come out.

Spherification is made by tre dry elements: alginate, calcium and citras.

Alginate is to be mixed with the main product to be spherificated at the avarage of 2 grams per 250 grams of product. Calcium is to be mixed in water at the avarage of 2.5 g per 1/2 liter, in order to create a calcic bath. Immerse the raviolis with a spoon or drop the alginate product with a big syringe into the calcic bath. After being immersed into this solution, ravioli and caviar will have to be "rinsed" in another bath of neutral water using a siever.

Spheres will become hard and solid after 8-12 hours after their preparation.

The kit includes all the tools required for the spherification process.

There are two different spherification types:

• Basic
  If the food is basic, it has to be helped with some acid (citras). This way you will obtain spheres with a very thin membrane.
• Reverse
  Very well served, it allows to create spheres using almost any kind of ingredients.

Recipe example:

Salmon with melon

• 250 g melon juice

• 2 g alginate

• 500 g water

• 2.5 g calcium

Mix the alginate with 1/3 of juice and whisk. Mix the other 2/3, strain and leave aside. Dissolve the calcium in water. Fill the syringes with the melon-alginate mix. Pour it drop by drop on the calcim base. Withdraw the spheres after one minute, strain and rinse in cool water.

Mandarin caviar

Put 250g of filtered mandarin juice into an electric mixer and add 2 g alginate, let all rest for 1 hour. Fill a plastic 200 cc. syringe with the mixed liquid. Prepare a calcic bath using 1/2 liter water and 2.5 dry calcium. Pour drop by drop the mandarin juice gently using the syringe; drops will become spheric oce into the calcic bath.

Withdraw the spheres after one minute, strain, rinse and immerse them in a neutral water bath.

Rinse them again. The caviar is ready.