At first glance, you may think this is a water bong.

And you would be right.

But sometimes, a water bong is also an ambitious gravity infuser that allows you to employ its smoking prowess for cocktails. 

And not just getting really high.

The Stündenglass Gravity Beverage Infuser is a massive upgrade from the plastic, two-liter bottle of your youth. It's an attractive, 360-degree rotating glass gizmo that generates kinetic motion via cascading water displacement, opposing airflow technology, and the natural force of gravity. You don't have to know what any of that means to enjoy it.

The gravity infuser portion of this contraption features two glass globes, an aluminum bowl, silicone hose and adjustable mouthpiece, so you can take hits right off the hose or opt for contactless consumption. It still sounds like a water bong, we know. But there's more.

They've also made a glass cloche that connects to the hose and can cover a cocktail, glass of whiskey or other drink, infusing it with the flavor of rich smoke. In this case, the smoke is generated from wood chips, not cannabis flower. 

Once connected, set those wood chips ablaze to get the smoke flowing, then rotate the infuser so gravity pushes the smoke into the cloche, surrounding your drink with flavor and aroma—the more you rotate it, the more smoke is generated. This process is similar to what you've probably seen at certain cocktail bars, just a bit more handsome and memorable and bong-adjacent.

If you need some cocktail inspiration, try the Smoked Musket by Devon Espinosa from La Casa Del Camino hotel in Laguna Beach. It features rye whiskey, dry vermouth and Becherovka, a popular Czech liqueur. Plus smoke, of course, as that's the name of the game here.

Smoked Musket Recipe

Ingredients: 

• 1 ounce rye whiskey 
• 1 ounce dry vermouth 
• 1 ounce Becherovka 

Instructions: 

1. Add the ingredients to a mixing glass with ice, and stir until well-chilled. 
2. Strain into a coupe, and garnish with a melon baller scoop of green apple. 
3. Place the glass under the cloche, add hickory smoking chips, ignite the chips and flip to start the infusion. 
4. Once infused to your desired level, spritz the drink with lemon peel oils and coat the rim with the lemon.