Reddit mentions of SEOH 13 X 100mm Plastic Test Tubes with Caps 25 Pack

thanks for the article, this is what I bought
http://www.amazon.com/gp/product/B002JA5NMY/ref=od_aui_detailpages00?ie=UTF8&psc=1

Well you can't really infuse anything into the dry ice because the industrial systems used to produce it use multistage separation and cooling. You might be able to do a "soak", but what you will get is an outer coating of your liquid that is frozen around the dry ice pieces. Then you could throw these into your drinks and watch the fireworks go off. This will almost certainly have the exact same effect as if you had just thrown in dry ice pieces into the drink, since the coating will dissolve into the liquid faster than being attached to the CO2 gas. But if that's what you want I would break up everything into the sizes you want, throw them into a cooler (the dry ice will be your main source of temperature regulation, so make sure it is well insulated), and let it do its thing. Not sure how long these will last, so it would be best to make them within a couple hours of serving time

If what you are going for is to have the sublimating CO2 carry your flavor compounds into the air, you're going to have to go via a different route. A couple modernist restaurants do this type of thing, where they build a center piece and pour their aromatic liquid over it. This massively changes the perceived flavors (and adds a bit of showmanship to the dinner), since a good portion of taste is dependent on associated smells. Here is the Fat Duck doing it.

If you wanted the drink to carry the smoke, rather than a center piece, then you are going to need some custom glassware. Not sure what your budget is, but you could have something designed and made to suit your needs. If that seems a tad too much, I would build something from existing glassware. Take a normal glass and throw one of these short test tubes on the side, or get some plastic tubing and run it spiraling around the outside of the glass (just depends on your style and what you are going for). After that you can fill up the well with dry ice dust, and when you are ready to present pour in some aromatic liquid. You're going to want to make sure nothing comes out while your guests are drinking from their glass, so I would recommend a stopper of some sort that you have heavily perforated or something porous like a piece of sponge that you have cut to the right shape.

Not sure if this answers your question, but I tried to cover all possible bases. Best of luck with your cocktails!