[Sneak Peek] Science of Cocktails 2019

Diana Chan January 21, 2019 British Columbia, Event

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.

Food Pairings

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.


About The Author

Diana started Foodology in 2010 because she just eats out everyday! She started a food blog to share her love of food with the world! She lives in Vancouver, BC and adores the diversity of food around her. She will go crazy for churros and lattes.

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