Science of Cocktails 2024

One of the most enjoyable ways to have a cocktail (or a dozen) is back for another year. This is the Science of Cocktails, where the city’s favourite dome is transformed into an interactive bar: combining food, drink, and wonder as you explore the exhibits and interact with the various stations. This is the 7th annual Science of Cocktails and ticket holders were invited to dress in their best cocktail attire for this soirée.

Science World is a non-profit organization and this is their largest fundraising event. Tonight they were fundraising for their Bursary Program, in hopes of extending its reach. They collaborate with “various BC communities and organizations currently underrepresented in STEAM (science, technology, engineering, arts + design, and math) fields. By removing barriers for girls, LGBTQ2S+ learners, Indigenous Peoples, and more, Science of Cocktails continues to champion inclusivity in expanding STEAM education. Science of Cocktails has raised over $1,500,000 in the past six years and aimed to add another $289,900 to that remarkable sum this year.” (As taken from the press release).

There were over 30 cocktail stations where award-winning bartenders and fan favourite brands combined their mixology with science. Each cocktail is required to have a scientific component to it, offering a one of a kind drink and display. Liquor brands brought their best foot forward with swirling mixes, flavoured smoke bubbles, and frothing floats. There were gummies infused with liqueur, spirits made into slushes, and spiked ice cream. Even the famed Best in Class bartenders were volunteering their time and talents here tonight.

VIPs were given an hour earlier entry and access to a VIP lounge with exclusive drink and food elements. This is an experience I highly recommend guests to opt in for, as these tickets include plenty of seating. VIPS are able to rest and relax in a lounge-like setting with live music and a private bar; away from the crowds. This really elevated and allowed you to take in the otherwise stand up and go-go-go experience.

In VIP, three person helmed back bar offered any highballs you could think of. However, the drink to try here was the Copper Penny Distilling Oyster Shell Kiwi Gimlet. Copperpenny Gin 006, Oyster Shell, Kiwi, Lime, and Mango Pearls that featured Reverse Spherification.

For those not familiar, their oyster shell gin was designed specifically to pair perfectly with Fanny Bay Oysters, as they use their spent shells in the distillation process. This empresses salinity and minerality from the oyster shells and gives a delicious saline value to their Copperpenny Gin 006. When mixed into their kiwi extract gimlet, these flavours compound; and is furthered when paired with an actual oyster shot (which was also made available in VIP). And finally the mango spheres at the bottom offered a surprising sweet contrast that complimented the salt aspect with its finish.

Fanny Bay Oysters were right next to Copperpenny shucking fresh and local BC oysters. They recommended that you pair it with Copperpenny Distillery’s Gin 006, as they served their oysters raw with a choice of 2 sauces made by Anh & Chi.

Either Anh and Chi’s Sweet Soy, which is a lighter, sweeter and smoother vegan soy sauce. Or Anh and Chi’s Chilli Fish Sauce which is their take on the quintessential Vietnamese sauce that is rich with umami and tangy with mild spice. There is nothing quite like a raw oyster for a luxe dining feel, and the Vietnamese flavours here make it a whole new experience.

And Anh & Chi themselves were basically serving dinner with a platter of 3 different items. Their Beef and Water Spinach Salad with Sautéed Garlic AAA Beef, Fresh Water Spinach, Pickled Red Onions, Fried Shallots, Vietnamese Mint, and Me’s Chilli Fish Sauce was large one bite scoop. This was tasty with the flavourful meat and garlic hitting you first and the fresh crisp of the greens to follow for balance.

The Grilled Pork Sausage were Hand-Made Vietnamese Pork Sausage and Chive Oil. Tasty, but as is it felt like it was missing something. So I would pair a bite with the vegetable packed roll below.

The Fresh Vegan Salad Roll was wrapped with Organic Tofu, Lettuce, Jicama, Carrot, Shredded Coconut, Vietnamese herbs, and Me’s Sweet Soy Sauce. This one definitely needed a coating in the sauce, it felt a little too lean to be satisfying as is.

Moving out of VIP, the following are the drink stations I was able to get to, with a list of their ingredients and an explanation of what they were trying to showcase with their concoctions and my notes. However, there were plenty more that I unfortunately missed, including ready to drink cans, coolers, and beers.

This year I was one of the food judges, and with my duties I was unable to capture and document it all, but have done my best to cover the most captivating displays and the best tasting cocktails.

SHERINGHAM
SEASIDE GIN AROMATIZED GIN & TONIC
Ingredients: Sheringham Seaside Gin, Tonic
The Aromatic Smoke Bubble was the draw in. They layered them on thick and guests were able to break the smokey bubble, releasing the aroma trapped inside before drinking the cocktail itself.

LICOR 43
CARAJILLO
Ingredients: Licor 43, Espresso, Crunchy Chocolate
Liquid Nitrogen was used to make this ice cream. By fully mixing a small amount of liquid nitrogen to a classic Carajillo, it turns this drink into a scientific affogato.

GREY GOOSE VODKA
FREEZER MARTINI
Ingredients: Grey Goose Vodka, Dry Vermouth, Lemon Bitters
This pre-made cocktail was ready to go, served so cold that it gave it an extra silky and viscous texture, when compared to your normal shaken to order martini.

PATRON SILVER TEQUILA
CRYSTAL CLEAR MARGARITA
Ingredients: Patron Silver, Lime Acid, Sugar
This was a crowd favourite. What looked like a regular shot of Patron was actually a margarita in hiding, and an incredibly smooth one at that.

COCO VODKA
LIFE’S A BEACH
Ingredients: Coco Vodka, Lemon, Pineapple, Smoked Ice
They took their regular canned cocktail and gave it levels by applying aromatic smoke to the ice and straining it through a fresh coconut funnel.

COINTREAU
LADY BEAR
Ingredients: Cointreau, Almond Orgeat, Lemon, Cointreau Gummy Bear
They took a twist on the “White Lady” cocktail by adding a Cointreau Gummy Bear as its edible garnish.

ON THE ROCKS MARGARITA MARGARITA & GRANITA
Ingredients: On The Rocks Pre-Made Margarita, Pineapple-Vanilla Granita
“On The Rocks” makes premium cocktails ready to serve like this Pre-Made Margarita that they were churning in a water well. Scooped to serve then topped with a Pineapple-Vanilla Granita.

TRES GENERACIONES TEQUILA
TEQUILA & TEPACHE
Ingredients: Tequila, Orange, Lemon And Tepache, Lime Bitters, Cinnamon
We learned about fermentation through “Tepache”, a super refreshing, slightly fermented drink made from pineapple peels and brown sugar.

FETTERCAIN 12YR WHISKY
GROWN UP JULIUS
Ingredients: Fettercain 12yr, Tropical Fruit Concentrate, Citrus Fibre Powder, Milk, Vanilla
Fettercain gave us a nostalgic way to enjoy their 12 year old whisky, playing off the nostalgic Orange Julius smoothie. For those who don’t know, this is a frothy drink that has been around since the 1920s, but spiked for the grown ups we have all become.

CHOYA 23
CHOYA COLD BREW SLUSH
Ingredients: CHOYA 23, Banana Liqueur, Coffee, Non-Dairy Milk, Gingerbread Syrup, Chocolate “Straw”
Choya gave us a coffee slushy by managing the sugar to spirit ratio and altering the freezing process through continuous motion. I wish I got more of the sweetness that it read through its list of ingredients.

SKREWBALL PEANUT BUTTER WHISKEY PEANUT BUTTER ESPRESSO MARTINI
Ingredients: Skrewball Peanut Butter Whiskey, Kahlua, Cold Brew, Espresso Beans
This was a tasty espresso martini for those, like me, who love peanut butter. Their Brood’s patented tankless nitro cold brew machine boasted advanced cooling technology that flash chilled the liquid and infused it with atmospheric nitrogen.

MALIBU
COTTON COCO COLADA
Ingredients: Malibu, Coconut Cream, Pineapple, Pineapple Cotton Candy
Take the already popular classic piña colada and top it with cotton candy for an even more wonderful treat.

EMPRESS 1908 CUCUMBER LEMON GIN MILK CLARIFIED
BASIL GIMLET
Ingredients: Empress 1908 Cucumber Lemon Gin, Basil Syrup, Fresh Lime Juice, Whole Milk
Empress was sampling their newest gin and utilizing it in the incredibly trendy process of clarifying cocktails. Just looking at it you wouldn’t know that this drink uses whole milk for an additional textured mouthfeel. So good that it won for People’s Choice best cocktail for the night.

FORDS GIN
HELIUM RAMOS
Ingredients: Fords Gin, Lemon, Soda, Sugar, Orange Helium
Each cocktail was topped with a helium-based cloud that comes right on the nose, introducing an additional aroma and an element of fun.

ARBUTUS BC HIBISCUS VODKA & ARBUTUS AMARO #4
AMARO PINK CADILLAC
Ingredients: Arbutus BC Hibiscus Vodka Arbutus Amaro #4, Fresh
Squeezed Lemon Juice
Each cocktail was topped with a Nitrous Oxide made dense whipping cream for an added taste and mouth feel.

JOHNNIE WALKER BLACK WHISKY
IT’S BEEN OOLONG TIME
Ingredients: Johnnie Walker Black, Peach Oolong Tea, Ginger Syrup, Acid, Xanthan Gum, and Shimmer
This one came with a story that celebrates Past, Present, Future.
Taking inspiration from the classic ‘Punch’ recipes, while fusing techniques of modern cocktail culture. And finishing off with sustainable acids and shimmering glitter to remind us to look forward, “and up to the stars, as we keep walking into the future, together”.

FLOR DE CAÑA
12YR FAIR TRADE RUM & BETTER’S BITTERS NITRO CLARIFIED COLADA
Ingredients: Flor De Caña 12yr Fair Trade Carbon Neutral Rum, Clarified Pineapple, Clarified Coconut, Pineapple Coconut Bitters, Ms. Better’s Bitters Lime Squeeze.
This cocktail was run through a nitrogen infuser that also instantly chilled it.

Flor De Caña also won the cocktail competition at Centre Stage with Chelsea McNabb, representing the brand and having her Science Project declared the winner.

Not just cocktails, because drinking is best accompanied by food. There were also plenty of food samples, with over a dozen culinary stations, prepared on the spot by local restaurants and catering companies.

And as one of this year’s judges I was here to try them all. Winners and honourable mentions listed in the descriptions.

ONO VANCOUVER
FOOD RECOVERY AND CONSERVATION
CHEF: TJ CONWI
Pickle and fermentation spread and a nose to tail hot food of Nose to Tail Pig Rillette, Dashi Daikon, HotPot Cream.
A nice hearty bite that was well balanced like a meal. I just have used more jus to help moisten the rillette. The pickles did well to perk it up though.

SAVOURY CHEF
CEVICHE
CHEF: HOWARD KWOK
Ceviche served in an Edible Glass Tart with Leche de Tigre Seafoam and Atomized Pisco.
I liked the back lit presentation especially with the edible sugar, sea glass, decorative pieces. Although it did not align with the ceviche. The gentle flavours of the fish and citrus were also over shadowed by the harden crunch of the tart base.

THE LAZY GOURMET
A TOMATO SOUP BITE WITH PARMESAN FOAM AND CRISPY BASIL
CHEF: JENNY HUI
A take on Tomato Soup and Grilled Cheese that I wanted to like more than I did. The bread tasted like it was whole wheat, it was a husk that gave me no melted cheese nor did I get the promise of a tomato tang that a pyramid of Campbell’s tomato soup advertised.

THE LAZY GOURMET #2 (RED CHEF)
CURE SALMON RATATOUILLE
CHEF: SHANE M CHARTRAND
Zucchini, Peppers, Onion, Eggplant, Tomatoes, Buckwheat Sprout. This was 100% vegan and they went out of the way to recreate the salmon lines to have it as more of a compelling substitute for fish. The judges were all impressed, giving this one an honourable mention for most original dish.

TRUFFLES FINE FOODS CATERING SMOKED CARROT LOX
CHEF: TRET JORDAN
Not original, but a great rendition of a familiar flavour profile done well. I was at odds with the others on this one, but it ended up getting the judges’ honourable mention for best presentation.

PYC CATERERS
SWEET & SAVORY PORFITEROLE
CHEF: DAVID FEYS
Coconut Portiferole with Red Beet Hummus & Roasted Cauliflower Dukkah Spice and a Chocolate Mousse stuffed Coconut Porfiterol. I appreciated the duality of a completely vegan sweet and savoury canapé made using the same base, however the execution was lacking. The Porfiterol was pre-made and frozen, altering its texture. What was left was a heavy and starchy, sandy morsel that overpowered every thing else, no other flavour could get past it.

HAPA IZAKAYA
HAPA SEAFOOD COMFORT BRUSCHETTA
CHEF: YOSHIHIRO TANABE
Sea Bream & Chicken Broth, Black Cod, Albacore Tuna, Herring Roe, Red Pepper, Seaweed Garlic Bread.
This was torched table side, giving the spectators a show and the fish roe an added char. I liked the flavour profile, I was just was not a fan of the toast. I wished that they used crisped up sushi rice instead, for a more neutral and complimentary base.

EMELLE’S CATERING
GREEN TEA SMOKED
PLANT-BASED TUNA GOMAE ON RICE CRISP
CHEF: MELISSA CAMERON – PASTRY LEO LOPEZ – CATERING
Another vegan and gluten-free option for fish. Only writing this now did I realize that the dish was smoked. We didn’t get that visual when visiting the station, nor did we taste it. I liked the thought behind it, but found the morsel bland and in need of soy or a salty dressing to perk it up, much like you would tuna Tataki.

PEAKE OF CATERING
FAUX GRAS “CROSTINI” CASHEW, CITRUS
CHEF: MICHAEL CHAN
This was cleverly named Faux Gras, as plant-based product meant to simulate foie gras mousses, using familiar flavours, textures, and sustainable products to replace the controversial product.

There must have been something lost in translation and I thought this won the judges’ favour as the honourable mention for best tasting. We all unanimously raved about how incredible of a job they did to create a dairy-free, vegan, and gluten-free Foie gras that could pass as the real thing.

Although they did win the overall food category and was awarded the 3D printed trophy at the centre stage. With all three judges in attendance and acknowledging their achievement.

ZARAK BY AFGHAN KITCHEN
AFGHAN STYLE CARPACCIO
CHEF: KEVIN EMRY
AAA Canadian Beef Seasoned with Afghan Spices and Sliced Thin. Served on a Basmati Rice Cracker with Horseradish Aioli, Pickled Carrots, Watercress and Apricot Caviar. Using Dehyration and Spherification as their scientific methods I was impressed by my first taste of Zarak. I have only heard good things about this newer restaurant, and to be able to try it like this was a real treat. There were plenty of flavours and textures to sort through for an engaging bite. I actually submitted this as one of the possibilities for best tasting, although was out voted.

JANG MO JIB
TRADITIONAL KOREAN PORK BELLY WRAP
CHEF: MEE YONG MOON
This was an eye catching gluten-free taco that I submitted for best presentation, as the colours caught your attention and the bold taste of Slightly Pickled Sliced Daikon, Pork Belly with Chilli Soybean Paste, Scallion, and Leek Garnish kept it. The other judges were not a fan of how large the daikon slice base was, where as I liked how I was able to use it fully as a wrap for the pork; and together they balanced each other out, fatty with acidity.

And aside from drinking and eating, there were plenty of entertainment elements as well. Science World Staff and volunteers hosted engaging demonstrations, interactive science activities, and some specialized Science World programming. Guests were able to try their sleight of hand by pulling a sheet from under a tower of trays and metal martini glasses.

We took turns ratting a bar shaker as hard as we could and had our times recorded in competition.

There was a free pour station where you got to test your ability to pour an ounce without measuring. And we even got a crash course on how to shake/stir cocktails properly.

Guests were especially excited to meet R2D2 from Star Wars as he played music and answered questions through a series of beeps and sounds. He was accompanied by a troupe of generals and storm troopers.

In short, this continues to be one of the most highly coveted events of the city, and one not to be missed. Since its inception in 2016, Science of Cocktails has been instrumental in raising funds for Science World’s access programs, and the contributions from last night, the event has amassed over $1.67M over those years.

Be sure to bookmark this for next year’s soirée.

Science of Cocktails