If you love cocktails and desserts, check out this new pocket bar at Intercontinental Singapore Robertson Quay. The first edition is a collaboration between pastry queen Janice Wong and notable bartender Kamil Foltan, and the result is an inspired cocktail menu that surprises and delights. Satisfy your sweet tooth with the likes of Coco Choco, crafted with coconut, maraschino, coffee bitters and Arquitecto Tequila Blanco, and Pavlova, a fruity mix of kiwi, passionfruit, vanilla and 50Fifty creme de cacao. 

Pair these with Wong's contemporary desserts; Twix is a sweet and nutty mix of peanut crumble, burnt caramel bavarois and chocolate sorbet, while the berries mascarpone is a light and fruity option studded with blackberries, raspberries and crowned with strawberry sorbet.

50Fifty | 1 Nanson Road, 02-07 InterContinental Singapore Robertson Quay, S(238909) 

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Zouk Group has opened a multi-concept dining destination in Clarke Quay, which includes omakase restaurant Sushi Ichizuke and speakeasy Here Kitty Kitty. Drawing influences from the vibrant nightlife alley in Shinjuku, Japan in the 1950s, the resident bartender has concocted reimagined cocktails that hark back to this era. Standouts include Here Kitty Kitty Highball, consisting of Kaku-bin Whiskey, Chita Whiskey, Lemon and Soda, and Haku-Hai that is made with matcha, Haku Vodka, Calpis and lemon.

Here Kitty Kitty | 3E River Valley Road, 02-01/02 The Cannery, S(179024) |  9489 8357 

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Our never-ending thirst for wines has inspired Andrew Walsh, the founder and CEO of F&B Group Cure Concepts, to open Club Street Wine Room in the middle of a pandemic. “Our first wine bar concept provides a laidback and unpretentious foray into the world of wines, accompanied by high-quality food,” explains Walsh, who created a menu of modern European classics with head chef Ho Jun Yip. Head sommelier and operations director Amir Solay took charge of the beverage programme and brought in a variety of pours for every palate. There is a good selection of natural wines for every day drinking, but adventurous tipples may opt for the Sea Soul No. 4, a trendy wine that had been aged underwater to aid fermentation and improve its flavours, or the Movia Puro, a unique Slovenian wine that is uncorked in a water tank in front of diners for a dramatic start to the dining experience.

Club Street Wine Room | 87 Club Street, S(069455) | 6970 0190

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After honing their craft at some of the best watering holes in Singapore, local bartenders Jerrold Khoo and Bai JiaWei wanted to create a ‘third place’ that celebrates life, libations and music. This led them to open Stay Gold Flamingo, a dual concept bar which, according to Khoo, “breaks away from the conventional templates of traditional classic bars”. Bai adds: “We wanted to establish an organic drinking culture where even a casual café would be armed with a classic cocktail list.” The venue is divided into Flamingo, an all-day café with a concise menu of light bites and tipples, and Stay Gold, a bar that offers a bevy of American- and Japanese-inspired cocktails, and a selection of comfort foods to boot. From the cocktail menu, the must-tries include reinvigorated classics such as Intro To Absinthe and Twiggy. The aforementioned cocktail uses the anise-flavoured spirit as base, but its herbaceousness is balanced with a splash of earl grey and carbonated coconut water. The last-mentioned is a fruity but potent mix of Brass Lion Gin, Oloroso sherry, blackberry liqueur and umeshu plum wine.

Stay Gold Flamingo | 69 Amoy Street, S(069888) | 8876 7364 

Restaurant Jag’s co-owners Anant Tyagi and Jeremy Gillon wanted to re-energise their drinks programme, so they collaborated with master mixologist Ricky Paiva to open Flow Bar. Located on the second floor of the restaurant, formerly occupied by the now-shuttered IB HQ, Flow Bar serves as the stage for Paiva to create classic tipples and innovative cocktails that will undergo seasonal changes. Paiva says: “I want to inspire them to explore and try one of our new creations and discover what we are trying to achieve with our fun, seasonal and signature drinks.” The current menu is divided into three categories—Living Room (classics that are semi-permanent on the menu), Garden (tipples inspired by Flow Bar), and Playground (which takes cues from Gillon’s seasonal omakase menu). Playground is where Paiva’s creativity shines the most, with creations such as Pimm(p’d) Up and Shibui. The former is a refreshing mix of Hendrick’s Gin, Pimm’s, yellow watermelon, fresh lemon and mint, and the latter is Paiva’s modern take on the classic martini that is made with Isle of Harris Gin, umami bitters and house blend vermouth.

Flow Bar | 76A Duxton Road, Level 2, S(089535) | info@flowbarsg.com

Discerning drinkers in Singapore are always on the lookout for curated experiences, so it is no surprise there had been a rise of speakeasies in the past few months. The latest addition is Taylor Adam, located in the heart of the CBD area and hidden behind homegrown shop, Meiko Tailor. “We want to transport guests to a different place,” explains head mixologist Andrew Pang, which is why the bar theme is built around the character’s travels across Commonwealth countries. His stories are told through 12 progressive cocktails crafted by Pang, one of which is LSD. This cocktail is inspired by The Beatles’ song, Lucy in the Sky, which the character encountered in one of his trips to Great Britain. Based off the lyrics “tangerine trees and marmalade eyes”, the invigorating tipple is made with tangerine and marmalade for a mix of floral and citrusy notes, English dry gin for a touch of botanical characters, and egg white to give it a smooth and rounded finish.

Taylor Adam | 1 Raffles Place, 01-03, S(048616) | 8879 5854