วันอังคารที่ 19 มิถุนายน พ.ศ. 2555

Uber Bar Tools ProStirrer Spoon

Uber Bar Tools ProStirrer Spoon Review


Uber Bar Tools ProStirrer Spoon








Uber Bar Tools ProStirrer Spoon Feature


  • Durable strudy construction
  • Weighted base
  • Stainless steel shaft resists bending
  • Can be used for muddling, layering and reducing champagne bubbles



Uber Bar Tools - ProStirrer The ProStirrer is used for layering, stirring and mixing drinks. Not all bar spoons are created equal and Uber Bar Tools, ProStirrer, certainly emphasizes that point. Made from sturdy all stainless steel construction, the ProStirrer is beautifully hand made with specific attention made to feel and balance. The shaft of the ProStirrer is twisted to make it very hard to bend. The weighted muddling disc is designed to muddle fruit, retard bubble on glasses of champagne or layer drinks. Versatile and elegant, the Prostirrer offers users a durable and reliable multipurpose tool. Who we are: Uber by definition is defined as outstanding or supreme, extraordinarily good - the best of the best. Uber Bar Tools epitomizes this definition. With an internal design team and a philosophy of innovation and improvement, Uber Bar Tools elevates bar tools into the new millennium and beyond by designing and manufacturing functional, aesthetically pleasing tools which provide accurate and desirable pieces which are an asset to any bar. Located in Sydney, Australia, Uber Bar Tools has extensive international reach and is fast gaining a reputation as the preferred bar tool of choice in professional commercial environments in addition for mixologists, chefs and home enthusiasts. Designed with several "world first" patented features which had been created to address issues in a product category that has been standing still for over 25-year. All the Uber Bar Tools specially crafted tools offer accuracy, consistency and cost minimization to produce consistent quality results. A purchase of an Uber Bar Tool is an investment in quality and therefore, peace of mind.


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