In Japan, the highball has unique standing; there is no drink in contemporary American bar culture that quite corresponds. Throughout Japan’s major cities, almost every bar has a signature version of the refreshing Japanese-whisky-and-soda formula, right down to the choreography of its construction. Makes sense, then, that Japanese tavern Hojoko, in the former Howard Johnson’s near Fenway Park, offers a highball for each season. The fall version mixes small measures of honeyed sweetness and rustic cider vinegar with Toki, a blend newly released by the House of Suntory that resounds with green apple and herbal notes. Bar managers Daren Swisher and Joe Cammarata’s formula bolsters those fruity and herbaceous qualities but allows the slightly smoky finish its moment. At Hojoko, they make this cocktail by the batch and keep it in the freezer, but you can easily make a single drink at home.

Liza Weisstuch

RELAXING TIMES HIGHBALL

Makes 1 drink

1½ ounces Suntory Whisky Toki, chilled in the freezer

¼ ounce honey simple syrup (Add 1 ounce honey to 2 ounces water. Stir until honey dissolves.)

⅛ ounce unfiltered cider vinegar

1 dash Angostura bitters

Soda water

1. Into a highball glass, pour whisky, honey simple syrup, cider vinegar, and Angostura bitters. Stir for 15 seconds.

2. Fill the glass with ice and add soda water to taste.

Adapted from Hojoko

Liza Weisstuch can be reached at liza.weisstuch@gmail.com. Follow her on Twitter @livingtheproof.