False Creek—(February 9, 2016) Science World's second annual charitable cocktail fundraiser, Science of Cocktails, once again brought together over twenty of Vancouver's finest bartenders and over 1,400 guests all in support of their Class Field Trip Program.
The night celebrated the artistry of "molecular mixology" and the science behind it while transforming the Telus World of Science into the city's largest laboratory where award-winning bartenders and chefs got the opportunity to showcase the chemistry, biology, and physics behind preparing modern cocktails and cuisine.
A Japanese cocktail (above) made with orgeat floss made with Hennessy and Angostura bitters from Sovereign Wine & Spirits founder Jon Smolensky and Revel Room bar manager Carolyn Yu.
Irish bartender Shane Mulvany (below) concocting his smokey It's Cool liquid nitrogen cocktail (made with Tanquerary gin, Bulleit rye, Guinness, lime juice, mint, sugar syrup, caramel, and milk).
Each of the twenty-plus bar stations offered a specially mixed cocktail featuring a particular scientific theme or twist paired with twelve different food stations featuring molecular gastronomy from local talent. There were also a variety of cocktail science activities, hands-on demonstrations, and all the other classic Science World exhibits.
Smoked banana daiquiri made with Havana Club 3-year rum, lime juice, and smoked banana syrup from Homer St. Cafe bartender Olivia Povarchook and Donnie Wheeler.
Camoflage Cosmo made with Skyy vodka, lemon juice, sugar, and orange butterfly pea flower from Whiskey Muse founder Reece Sims and bartender Keith Hoffman.
Proceeds from the event's tickets sales—raising over $240,000 this year—went towards providing children and students from underserved Lower Mainland schools with free access to the venue. Pre-sale tickets for next year's SOC are already available.
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