False Creek—(February 4, 2016) Science World's charitable cocktail gala and night out, dubbed Science of Cocktails, brought together over two dozen of Vancouver's finest bartenders all in support of the Class Field Trip Program. Proceeds from tickets sales—raising over $185,000 on the night—went towards providing children from underfunded Lower Mainland schools with free access to the science centre. Each of the twenty-five bar stations featured a specially concocted cocktail with a particular scientific theme or twist.
Fairmont Pacific Rim bartender Mike Shum won the inaugural Cocktail Competition while Hawksworth barman Jon Smolensky and the Keefer Bar manager Keenan Hood tied for the People's Choice Award.
Aperol Spritz cocktail (with Aperol, Prosecco, soda, and topped with Campari candy floss) from the Vancouver Club bartender Alex Black.
Cocos pure cocktail (with strawberry sea salt and coconut pedialyte) filtered through an ice block from Supermarine bartender Adam Domet.
Frozen honey mousse, kaffir lime gel, and lemongrass crumble deconstructed cocktail from Showcase Restaurant & Bar sous chef Westley Feist.
Both a vaporized and liquid version of an Ardbeg cocktail with dry ice from bartender and Charton Hobbs winery rep J.S. Dupuis.
Photo | Charles Zuckermann.From the VIP lounge alongside my cohort Stephanie Wan.
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