Warning: this is just an early thought process of a technique I like to develop. Obviously you can use it (please at least give me credit) - but this is not yet a proven concept. You have been warned. I think it was in the “DIAGEO World Class” competition in Dubai several years ago (well - it feels like a life before - it was for sure before the pandemic...). We attendees were warned, that Simon Difford, who ought to be a judge, expects of all participants to double strain their cocktails - and that he would definitely deduct points, if a bartender would not double strain! I find these stance bewildering. Especially of a person who further dilutes cocktails (Simon Difford’s original recipes often includes water) - which not only never really caught on, but really is a very strange thing. Don’t get me wrong, when I am in a jury and a bartender would do something unusual, I would also raise my eyebrows, unless the bartender is doing it deliberately and is explaining why is her doing