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I love cocktails. There is nothing quite like a refreshing combination of spirits, liquors, juices and garnishes to create that perfect elixir to imbibe at any time and mood. Be it an invigorating Martini on a cloudy mid-week afternoon, a Negroni catalysing an evening of thoughtful contemplation, or even that addictive zing of the first sip of a Daiquiri on a warm Singaporean afternoon by the balcony. From juicing your own limes to infusing liquors with external components, the art of mixology and hand-crafting cocktails has always been an avid fascination of mine, especially when it came to interesting combinations outside of what we would normally perceive to be the norm. An evening at Jekyll and Hyde was indeed an eye-opener to this ideology of both precise and whimsical mixology, with each exhibiting their own unique characteristics and flavours. Their signature cocktail, Mr Bean ($22) became the talk of the table, and was without a doubt, a spectacle of a concoction in its most humble and essential form. Appearing as nothing more than a harmless bowl of douhua (豆花) with some rose petals, one sip was all it took to entrance us in its sweet, nutty and playfully boozy liquid. Consisting of kaya, soybean curd, Frangelico, butterscotch liqueur and vodka, Mr Bean was indeed worthy of a signature mention, despite our group’s preconception of its genius. Of course, fulfilling my alcoholic alignment with gin, I had to try another one of their signature cocktails, Kyoishii ($22). A tart and robust cocktail with blooming floral notes in the right places, Kyoishii was a delicious combination of gin, lime juice, Kyoho grape liqueur, sloe gin and egg white. I would highly recommend an evening at this dark and secluded abode for some wonderfully apt cocktails.