Science of Cocktails event at Science World

Many drink and food enthusiasts recently converged at Science World for the “Science of Cocktils” event (#SOC), celebrating the use of science and technology in the kitchen and behind the bar.

The unique experience was in support of the “Science World Class Field Trip Bursary”, a charitable movement bringing to light the lack of funding many elementary schools have. Some of which, have so little resources that they are not able to bring their classrooms of children to visit Science World. Something I myself have done growing up and attending an Eastside Vancouver school, something I still now take for granted, and something the bursary wants to change. As grown ups, we are able to stop by Science World and play out our youth in games and activities at any time. However we wouldn’t have the same nostalgia for it, if not given the opportunity to first visit the museum when enrolled in elementary school. The very opportunity the children they are trying to help might be missing out on now.

Although with the conclusion of this year’s festivities the #SOC event and all its 1,500 attendees have helped to raise over $240,000 for the “Science World Class Field Trip Bursary”. An improvement from last year’s attendance of 1,100 guests and funds raised of $185,000.

And next year they are expecting an even larger turn out riding on the exponential success of 2017. The event sold out early this year and 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 https://www.scienceworld.ca/cocktails. The prices are as follows: 2018 pre-sale ticket prices for VIPs are $225, for general admission is $125.

To learn more about this great cause and to see what you can do to help, or even how you can participate in this event next year, visit https://www.scienceworld.ca/classbursary

But as for #SOC 2017, in totality there were 31 Bar Stations, 13 Food Stations; and 12 Science Program Stations, including all the regular Science World activities and installations. And this year, this lucky blogger was able to attend as media for her first visit. My orange band and pass gave me the opportunity to arrive 1 hour earlier than everyone else. And gave me a behind the scenes look at the chefs and bartenders setting up. Below are a few photos that I was able grab with some unobstructed views, as well as close ups of what I had.

Both floors of Science World were set up with booths. Guests made their way around them tasting and trying, and then going back for more of what they liked. There were also several shows fusing science and bar tending on centre stage throughout the night. Many of which were familiar to me, thanks to my attendance at the #soc event preview. To read that recap click the link.

Science of Cocktails, event preview

As for the actual night itself, there was so much to cover across the two floors that I will only be highlighting a few stand outs here. But to see most of the food and festivities click the link for my video.

Not only did your ticket price include all you can drink, but to balance it out, plenty to eat as well. Food and drink vendors were paired up to best compliment one to another. Everything that went into this event was just so thoughtful.

Though, we started with the drinks. The “popcorn rum and cola” was eerily accurate. Havana Club three year rum, cola, and salted butter. You tasted the butter and thought popcorn, but thankfully didn’t get any of the accompanying oil.

The “camouflage lemon drop” utilized colour changing butterfly pea flower to turn its liquid from blue, to turquoise, ending in a pale pink. Skyy vodka, lemon juice, sugar, orange bitters, and butterfly pea flower.

I wasn’t a fan of the way the “kahlua krispie paralyzer”. It was a strong cocktail that fought its way down. Although the men that worked this booth were true showmen. They utilized the “salt bae” meme sensation to draw in a crowd. Olmeca Altos, milk, cola, and kahlua; with a Rice Krispie finish for crunch.

“Smoked pork fat wash boulevardier ice cream. I don’t know what I was expecting from this. Its name read bitter, yet it being ice cream and served on a cone for licking, my brain couldn’t help but think sweet sweet ice cream. It was at least creamy.

The “frozé” was a frozen rose made with Road 13 wine, grenadine, cranberry, and tartaric acid. It was like a berry slushie for grown ups.

The “strawberry mule” was simple and refreshing. Absolut vodka, lime strawberries, and ginger beer.

The “Japanese cocktail with orgeat floss” drew a crowd. A mix of Hennessy, orgeat, and Angostura bitters; served with a cotton candy tuff for chase.

I liked the application of the “hurricane-sicle”. A spiked popsicle made with Appleton estate rum, passion fruit, simple syrup, and lemon juice.

The “penicillin” came with a smoke show. Monkey Shoulder, ginger honey syrup, and lemon juice; finished off with a good wood smoke from flame and tubing. It favoured the drink through scent by way of your nose.

Similarly the “tuxedo” gave you a show. Its bartender utilized the laminar jet fountain by “Maker Labs” to mix Hendrick’s gin, dry vermouth, orange bitters, maraschino, and absinthe.

The “Oaxaca mallow’d fashioned” was memorable for its caramelized marshmallow cube. Cuervo 1800, gelatin, sugar, raisins, corn syrup, peppers, chocolate, and baking spice.

There was even a robot bartender competing for your attention. The “barbot” is a machine that was programmed to pour a “negroni” with a push of a button.

My favourite visual of the night was the use of dry ice to create the smoke and bubbles on top of the “black bel-vet”. Belvedere vodka, summerland sweets black currant syrup, lemon juice, and egg whites.

The “Nitro Lady” featured the Botanist gin, lemon juice, egg, sugar, orange bitters, and an herb selection ground up with liquid nitrogen.

For food, the crowd favourite seemed to be the “Hapa Izakaya” stand offering their aburi sushi. “Tuna pressed sushi” torched on the spot. In fact we visited them three times and ate 5 pieces each.

The fresh vegetable rolls and the lush decorative vegetation of the “Chau veggie express” stand was also one that stood out and one that we went back for more of. Each fresh “lemongrass roll” came finished with an extra sprinkle of wild flower petals. They were like vegetable spring rolls that you flavoured yourself at the sauce bar, using spoons of either peanut sauce, coconut cream, or sesame oil.

The “Dirty Apron” booth crafted bowls of “butternut squash gnocchi with lamb ragu, and parmigiano-reggiano foam”, before your eyes.

“Showcase restaurant & bar” brought out the liquid nitrogen for their “passion fruit tart” with meringue, kaffir lime, white chocolate, and coconut.

The “prime rib slider” from “The Keg” just needed more of the cut to order prime rib.

At the “Pidgin” booth they had an amazing bite of “pork belly rice bowl”, in a take out box. I just wished they filled it to the top, it was that good.

The chefs of “Sysco” prepared a “tricoloured beet terrine with poached prawn, chives pearls, and a fennel and orange foam”.

“Culinary Capers” created a fun twist on nachos with their “pumpkin brûlée, puffed black rice, and a red onion chutney” bites.

The chefs at “Peake of catering” prepared “tomato and duck salad-carbonated tomato with duck prosciutto and an herb dust”.

The “Lazy Gourmet” offered up “Peruvian causa spoons featuring chicken”.

And “Emelle’s catering” passed out their “carrot & ginger sphere on meringue coconut nest”.

My media pass also gave me entry to the VIP lounge. There we were served canapés at the beginning of the night and spoons of chocolatey desserts towards the end. Where there were also several help yourself stations of charcuterie meats and spreadable cheeses and tapenades to be eaten with bread. There was also plenty of lounge sofas to recline in, when it go too busy outside or you just wanted to sit and drink.

Behind the security guarded entrance we were also treated to some top shelf liquor. The most memorable for me was the Ciroc martini, using Ciroc’s ultra premium. One of the smoothest cocktails I have had, with a twist of lemon.

One bartender used liquid nitrogen to chill his spiked milkshake and more of it to muddle his herbs to a fine powder for a basil inspired cocktail. We all regaled in the smoke.

All VIPs were also given the chance to make their own bitters, to take home in souvenir bottles.

 

Would I come back? – Yes.
Would I recommend it? – Yes.
If given the opportunity I would definitely love to attend this event again. Not only was it deliciously fun, but it was educational and charitable as well. Everyone was in high spirits for a good cause, something everyone can rally around and cheers to. What other opportunity would you get to drink in this much and eat this well within science world. Then be able to explore the exhibits in tipsy, wide-eyed wonderment? Don’t deny your cravings and yourself some fun!

 

Once again, pre-sale 2018 tickets are now available for a limited time at https://www.scienceworld.ca/cocktails. The prices are as follows: 2018 pre-sale ticket prices for VIPs are $225, for general admission is $125. Get your ticket and secure your place in one of the best events this city has to offer.