Recipe: Meron Highball from O by Kissaki

Meron Highball
Meron Highball from O by Kissaki
Courtesy Ben Hon

Learn to make a Meron Highball cocktail, including Midori melon liqueur and green Chartreuse, as poured at Japanese robata-style, or robatayaki, restaurant O by Kissaki in East Hampton.

Meron Highball from O by Kissaki


1 1/2 oz. Square One organic cucumber vodka

1/2 oz.  Midori melon liqueur

1/4 oz. green Chartreuse

1/4 oz. simple syrup

1/4 oz. lime juice

3 3/4 oz. sparkling water


Mix vodka, Midori, green Chartreuse, simple syrup, lime in a 10 oz highball or Collins glass. Add 4–5 ice cubes to the Collins glass. Pour soda water over top of ice. Take a spoon or straw and agitate the cocktail from the bottom to the top.


Meron or Melon?

“Meron translates to melon. Often the most expensive fruit sold in Japan, melons are given the serious treatment. Farmers spend their careers dedicated to cultivating the perfect fruits, season after season, tirelessly growing, harvesting, inspecting and altering until they create the ideal specimen. This cocktail is a celebration of the melon on an affordable budget.”

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