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Finding Boozy Bliss at High Bar Society


Tinoq & Barbie's Pink 'Fro highball
Tinoq with Barbie's Pink 'Fro highball

Stepping into High Bar Society, Singapore's first alcoholic gelato cocktail bar, I was drawn to the whimsical pink concoction on the menu - the "Barbie's Pink 'Fro" highball. True to its name, the drink arrived pretty in pink, crowned with a fluffy cotton candy "fro". The sweetness of the cotton candy ice cream paired sublimely with the floral notes of whiskey and soda water. With each sip, I felt like a giddy kid again at a carnival.


BARBIE'S PINK 'FRO Cotton candy, glam & shimmers, whiskey, soda water. Side: Cotton candy gelato
BARBIE'S PINK 'FRO Cotton candy, glam & shimmers, whiskey, soda water. with Cotton candy gelato.

AA CAMPAIGN Apple Strudel gelato. Infused with: Teichenne Absinthe 2s Blue
AA CAMPAIGN Apple Strudel gelato. Infused with: Teichenne Absinthe 2s Blue

JONKER’S CREAM DREAM Coconut gula Melaka getalo. Infused with : Baileys, Teacher’s
JONKER’S CREAM DREAM Coconut gula Melaka getalo. Infused with : Baileys, Teacher’s


However, the star of the show was undoubtedly High Bar Society's selection of artisanal whiskey, whisky and classic cocktail gelato creations.


SINGAPORE SLING Infused with Sipsmith VJOP, Cherry Heering, Grand Marnier, Benedictine DOM
SINGAPORE SLING Infused with Sipsmith VJOP, Cherry Heering, Grand Marnier, Benedictine DOM

The Singapore Sling gelato paid homage to our nation's iconic drink. Infused with Sipsmith VJOP, Cherry Heering and other liquors, each spoonful burst with the zesty, tropical flavors of pineapple and lime associated with the classic sling.


EMERALD NUTSACK Sicilian pistachio gelato Infused with: Glenmorandie Lasanta
EMERALD NUTSACK Sicilian pistachio gelato Infused with: Glenmorandie Lasanta

Second up was the Emerald Nutsack - Sicilian pistachio gelato infused with the sweet honeyed notes of Glenmorangie Lasanta. The smooth whisky accentuated the nutty flavor beautifully.


MISTY SCOTSMAN Nama chocolate gelato. Infused with: Laphroaig Quarter Cask
MISTY SCOTSMAN Nama chocolate gelato. Infused with: Laphroaig Quarter Cask

Next was the Misty Scotsman, a decadent pairing of velvety nama chocolate gelato with the smoky peatiness of Laphroaig Quarter Cask. Each spoonful was rich and intense.


MISTY SCOTSMAN Nama chocolate gelato. Infused with: Laphroaig Quarter Cask
MISTY SCOTSMAN Nama chocolate gelato. Infused with: Laphroaig Quarter Cask

The Highland Fling blended Ecuador chocolate sorbet with chocolate bits, infused with the warm oakiness of The Macallan's Sherry cask finish.


THAT SHADY NUTJOB Chocolate piedmonte hazelnut gelato. Infused with: Woodford Reserve
THAT SHADY NUTJOB Chocolate piedmonte hazelnut gelato. Infused with: Woodford Reserve

Finally, the Shady Nutjob combined chocolate hazelnut gelato with the caramel woodiness of Woodford Reserve for a nutty, boozy finish.


Truffle Mac 'N Cheese
Truffle Mac 'N Cheese

Savoring the flight was a journey through diverse flavors and whisky regions. Chef Sharon's artful pairings bring out the complexity in both the spirits and gelato. High Bar Society is truly pioneering uncharted territory in the Singapore food and beverage scene. This new spot is pure bliss for whisky and dessert fans alike!


B CUP Sea salt butterscotch gelato Infused with Knob Creek.
B CUP Sea salt butterscotch gelato Infused with Knob Creek.

Instagram: @highbar.society


Address: 52 Tanjong Pagar Road, Singapore 088473

Opening Hours:

  • Weekdays 5PM to midnight

  • Weekends 5PM to 2am

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