In what should be my final post about the Diageo World Class Global Finals, I wanted to mention a few cool tricks I saw from bartenders that might be fun to experiment with.
Henning Neufeld of Switzerland used vodka and ice, instead of water and ice, to cool his cocktail glasses. He said this was because vodka freezes at a lower temperature than water, you could get the glasses colder.
Other bartenders used dry ice for this same purpose, but there was a lot of dry ice around.
Heinz Kaiser of Austria stirred one of his drinks with dry ice. Dry ice, as we know, is made of carbon dioxide and sublimates from the solid state to the gas state without turning liquid in between. In doing so, this cools the cocktail without dilution, but Heinz made the additional point that the releasing CO2 gas also carbonates the cocktail.
Manabu Ohtake did his bottle service pour through flaming cyprus wood chips. He did this not just to flavor it, but because both the flaming and the aeration from pouring softens the spirit.
Torsten Spuhn of Germany, seeking to recreate the flavors of brands of bitters that wouldn't be available at the contest (Indian customs forbid the importing of any alcohol and those brands weren't available), figured out how to use Angostura bitters as a base and flavor them with other ingredients on-site to approximate what he used back home.