At the Bacardi Legacy Global Cocktail Competition in Moscow, Russia last week I witnessed a crafty trick I thought I'd share.
Within the 7 minute time limit to make his drink, competitor Bert Jachmann of Fabios in Wien, Austria made a hot tea infusion into the base spirit of his drink then cooled it before adding ice to avoid over-diluting the drink.
He brought an electric tea kettle on stage and added Bacardi rum with "Carta Blanca green tea" to it at the beginning. He let that heat and infuse for a few minutes. Then to cool it off without dilution, he poured the hot infused rum over dry ice, before pouring it into his shaker.
That way it would chill without diluting before it hit the regular ice. Clever!
Unfortunately I didn't manage to capture any good pictures of it steaming off when he poured the drink through dry ice - it also had a nice drama factor.
His recipe was:
50 ml Bacardi Superior Rum with Carta Blanca Green Tea Infusion
30 ml Muscatel Wine
20 ml Honey Water
2.5 ml Orange Flower Water
10 ml Cream
Shake and strain into a coupette. Garnish with grapes and fresh ground cinnamon.