Science of Cocktails is back for a second year and the event sold out early this year.
Science World at TELUS World of Science was transformed into Vancouver’s largest laboratory, where the city’s most talented bartenders and chefs will showcase the chemistry, biology and physics behind preparing modern cocktails and cuisine.
1,500 guests were able to enjoy 56 different stations in total within 4 hours, or 5 hours for VIPs.
Proceeds supported Science World’s Class Field Trips for underserved schools in Vancouver and the Lower Mainland. This year, they raised over $240,000 for this great program.
Where else are you get to see the city’s most talented bartenders all under one dome? There was no shortage of talent or drinks here.
Amber Bruce, the Bar Manager from The Keefer made a cocktail called the Nitro Lady made of The Botanist Gin, lemon juice, egg, sugar, orange butters and herbs.
Max Borrowman from Juniper created the Draught Diablo mixing El Jimador, lime juice, ginger beer and Odd Society cassis. It was an amazing drink and if you haven’t been to Juniper for their drinks, definitely give them a visit.
Philip Karatryupa and Eric Johnson dubbed the #RiceBae of the night created the Kahlua Krispie Paralyzer with Olmeca Altos, milk, cola, Kahlua and topped with Rice Krispies.
A very unique drink with so many textures and sounds in this cocktail.
There’s so many more awesome bartenders and drinks that I didn’t cover. With over 30 bar stations, I would have hit the floor before finishing all the drinks.
Science and Demonstrations
There were 12 areas with demonstrations and their newest exhibition – Quantum: The Exhibition, the first-ever travelling show on quantum information science and technology.
After having a few drinks to loosen up, going to the different demos and exhibitions were so much fun. I was pretty damn amazed. Science.
To compliment all the cocktails, food is a key part of a great night.
Jesse Hochhausen and his team from Showcase Restaurant & Bar created a dessert using liquid nitrogen, meringue, passion fruit, kaffir lime, white chocolate and coconut tart.
The Keg was serving up Prime Rib Sliders and man was it ever delicious. Hand cut and it was so tender and juicy.
Pork Belly Rice Bowl from Wesley Young of Pidgin was so good when you’ve had a few drinks. Super comforting and that pork belly was full of flavour.
I love a good sandwich especially a Cuban Medianoche Sandwich from Alvin Pillay of Donnelly Group.
Another great bite of pumpkin brulee, puffed black rice, and red onion chutney was from Stewart Boyle of Culinary Capers.
There were 13 food stations of deliciousness. I got full pretty quickly and I wished I could have tried them all. Food definitely runs out faster than the drinks, so make sure you get a bite before the end of the night.
VIP tickets are more expensive, but has its benefits. Being able to get 1 hour early access to the event really helps you get a head start. Plus, it’s less crowded. If you’re parking, valet parking is a plus.
A tax receipt is given to those who purchasing VIP tickets.
You get access to the World Class VIP Lounge where World Class Canadian Champion bartenders – Shane Mulvaney (2016), Lauren Mote (2015), Grant Sceney (2014) and Jenner Cormier (2013) serve premium cocktails.
It was great to see all these bartenders in action and seeing their skills and knowledge.
Canapés are passed out from Drew’s Catering, so some food comes to you instead of lining up at stations.
Overall, I had a great time at Science of Cocktails yet again. It’s definitely worth it as it supports a great cause and also lots of do, drink and eat. Make sure you come right on time to maximize your time here.
Due to huge demand, it is likely that 2018 tickets will sell out even earlier. For those looking to secure attendance for next year, pre-sale 2018 tickets are now available for a limited time at scienceworld.ca/cocktails