Alinea chef Grant Achatz wouldn't have any ole gin and tonic at his soon-to-open experimental cocktail bar Aviary. He'd do one up with Anchor's junipero gin, yellow chartreuse, and cucumber alginate encapsulation, a fancy name for those cucumber bubble tea balls—and there are 100 in this glass! Imagine making 200 of those drinks a night. That's 20,000 balls, people! Watch the video, after the jump.

Grant Achatz's Bubble Tea Gin and Tonic

[via kottke.org]