The highball has long been celebrated as a lesson in restraint. Whisky and soda, executed with precision, reveal that simplicity can be one of the most demanding forms of craftsmanship. Created by Nude Bar for the Olivestone brand, Oribu Hiboru embraces this philosophy while introducing a distinctly Japanese expression of flavor.
At its core, Oribu Hiboru is a contemporary whisky highball, yet its identity is defined by a single ingredient: Olivestone’s Sweet Olive. More than a signature garnish, the sweet olive serves as the cocktail’s guiding element, weaving delicate sweetness and gentle floral notes through the whisky’s structure. It softens the drink’s crisp effervescence while creating a refined dialogue between fruit, spirit, and umami.
Rather than relying on bold flavors for impact, Nude Bar builds complexity through subtle layers inspired by Japan’s culinary heritage. Miso lends quiet depth and savory richness; dashi introduces a clean, lingering umami; nori contributes an understated mineral character reminiscent of the sea; and candied black garlic offers a delicate sweetness balanced by earthy, caramelized notes. Each component is measured with intention, allowing no single flavor to dominate. Instead, they move together with the quiet confidence that defines Japanese hospitality and craftsmanship.
The result is a cocktail that invites contemplation as much as refreshment. Familiar in form yet unexpected in expression, Oribu Hiboru demonstrates how the humble highball can become a canvas for culinary storytelling. Every sip evolves—from bright effervescence to layered savory complexity—before resolving into the elegant sweetness of the olive itself.
For Nude Bar, the drink represents more than a signature serve. It is an exploration of Japanese flavor through the lens of modern bartending, where culinary technique, seasonality, and minimalism converge in the glass. In partnership with Olivestone, Oribu Hiboru pays tribute to the enduring beauty of simplicity, proving that the most memorable cocktails are often those that speak softly, yet leave a lasting impression.
50 ml any Japanese Whisky (Nikka Coffey)
3 drops Hinoki bitters (The Japanese Bitters)
3 drops of Black Garlic Tincture*
3 drops of Dashi Tincture**
3 drops of Miso Tincture***
Soda Water
In an ice-filled high ball glass. combine all ingredients in order, finishing with the soda water. Garnish with Sweet Olive by Olivestone and bamboo leaf.
*Black Garlic Tincture: Black garlic 25-30 grams & 200 ml vodka infused for 2 hours infusion and strain with coffee filter.
**Dashi Tincture: 18 grams powdered Dashi with 200 ml vodka infused for 2 hours and strain with coffee filter
***Miso Tincture: 34-36 grams of miso with 200ml vodka infused for 8 hours at room temperature and strain with coffee filter.
