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Alcohol-infused gelato has been headlining cocktail menus for some time, but the tipples offered at the newly opened High Bar Society stand apart from the pack. Because alcohol has a very low freezing point, this makes it a tricky ingredient to incorporate into ice-cream. But after a year of what must have been very enjoyable R&amp;D, owner and head chef Sharon Tay has cracked the code, her tipsy treats loaded with 6% alcohol by volume compared to her competitors’ 1–3%. In a small mood-lit fin de siècle shophouse in Singapore’s Chinatown, Tay serves up an extraordinary flight of gelatos flavoured with every imaginable spirit, whether Nama chocolate with Laphroaig Quarter Cask, Maoshanwang durian with Grey Goose, or mango and passionfruit with Jose Cuervo Añejo tequila; and, for that extra special occasion, a lychee sorbet hit with Veuve Clicquot Rosé. Should late-night munchies strike (the bar closes at 2 a.m.), an order of figs and feta, alongside wasabi creamed avocado topped with fresh salmon, are just the ticket. —Daven Wu
<a href="https://www.highbarsg.com/" target="_blank" rel="noopener">highbarsg.com</a> 
No phone number 
<a href="https://maps.app.goo.gl/cszRPirHw7iSzMFz7" target="_blank" rel="noopener">52 Tanjong Pagar Rd., Singapore</a>

High Bar Society: Boozy Ice Cream Bar