Science of Cocktails is presented by New Avenue Capital and it is Science World’s biggest annual fundraising event. The goal is to raise $275,000 to help send 8,000 kids from underserved schools on field trips to Science World.
On February 7, 2019, event goers will experience the physics, chemistry and biology behind cocktails at over 25 beverage stations offering uniquely crafted libations from award-winning bartenders. Guests will also enjoy mouth-watering food pairings prepared by locally renowned restaurants and caterers, science activities, hands-on demos and Science World programming.
We were invited for a sneak peek of what customers would experience during the day of.
Ultrasonic Wave Infusion
Bartender: Chris Enns
Presented by World Class
With the used of ultrasonic waves, it preserves the sage leaves to be turned into a cordial. With the use of heat, it also kills and bacteria and also seeds up the process.
This is made with 45ml Tanqueray no10, 15ml Fino Sherry, Ultrasonic infused with sage, 30ml Sage-White Tea Cordial (1:1; 12:1 Sugar/Citric Acid), 1dash Bittered Sling Cascade Celery, 45ml Tonic Water, and a Grapefruit Wedge
Smoked Old Fashioned
Bartender: Glowbal Group
Presented by Beam Suntory
Using smoke from hickory chips, it adds a smokey aroma to the old fashioned. It is made with 2oz Jim beam black, 1/4 Oz Grand Marnier, 1/4 Oz Demerara syrup, 4 dash Fee Bros Old Fashioned bitters and the Ssmoked with hickory chips.
Penicillin – Diffusion
Bartender: Kevin Brownlee
Presented by Bacardi Canada
The whisky is diffused through the application of heat to create an evaporated mist. The Penicillin is made with Dewar’s 12 Whiskey, Honey ginger syrup, Lemon juice, and Ginger.
Gin & Water with Tonic
Bartender: Trevor Kallies
Presented by CPBA & Proximo Canada
With the use of a carbonation rig, it turns water into a fizzy carbonated beverage. This is made with carbonated soda, Boodles Gin, water and citric acid. An interesting twist to the noraml gin and tonic.
They also showed off some non-alcoholic beverages too using Seedlip’s distilled non-alcoholic spirits. This one is the Garden 108, which has a floral blend of hand picked peas and hay.
No drinking event can be without food. Here are a few food options to expect from local Vancouver restaurants.
Braised Short Rib Wellington and Cheese Stuffed Tortellini by Global Group
Vegan Hummus Roll by hapa izakaya
Seared Duck Breast on Crisps by Donnelly Group
General Tickets are now sold out, but VIP tickets are still available for $289 and you get 1 hour early access to all bar stations, exclusive access to the VIP Lounge, premium cocktail offerings prepared by award-winning bartenders, passed canapés service, VIP-only Science World stage show, special themed take-away gift, valet parking (first come, first served), and a charitable tax receipt for $150.