Haibōru or Japanese highball combines Japanese whisky and soda water, and though it may sound simple, the preparation of this cocktail entails tedious steps that have been elevated almost to an art form. The best versions would use a perfectly carved cube of ice that is first stirred until frost appears on the glass.

Any excess water should be removed, and another block of ice is added before the whisky is slowly poured in the glass. The finishing touch is another block of ice, and the cocktail is then topped off with soda water. Optionally, a lemon wedge can be used as a garnish.

For a perfect Japanese highball, only the best-quality Japanese whisky should be used, and it is said that when the whisky is added, the drink should be stirred exactly thirteen times clockwise. Japanese highball is a staple drink throughout the country, and apart from the high-quality versions, many izakayas—informal Japanese establishments—will also serve a cheaper version where the guest does not choose the type of whisky.

Interestingly, pre-mixed canned versions are also quite popular. Although it first appeared in the 1920s, Japanese highball slowly fell out of fashion after 1980s, but Japanese whisky producer initiated its revival in the mid-2000s.