Green Tea Bubble Tea

Here is another bar Q cocktail I created one particularly drunken night—a sort of green-tea ice cream crossed with bubble tea and enhanced by vodka. My general manager likened it to an Asian White Russian, which I hadn’t thought of. We immediately renamed it a “Light Lussian,” but then rethought that moniker once sober. Originally, I made it with black sesame and almond “caviar,” which was formed using Ferran Adrià’s spherification method. This technique, invented at his restaurant El Bulli