Imbibing for a Cause: Science of Cocktails

The 2nd annual Science of Cocktails was bigger & better this year with 31 cocktail booths, 13 food stations, and no short of hands-on scientific demonstrations. This is where Vancouver's most talented bartenders and chefs showcase the chemistry, biology and physics behind creating contemporary cocktails and divine gastronomy.


It's the perfect occasion to drink & eat to your heart's content knowing that all ticket proceeds support Science World's Class Field Trip Bursary for underserved schools. That's making sure our future generations get to experience the class field trips that I remember so fondly of as a K-12 student. 1,500 attendees of the highly-anticipated evening raised more than $240,000 for the cause — that's incredible, go Vancouver!


A   N I G H T   T O   R E M E M B E R


Japanese Cocktail with Orgeat Floss by Jon Smolensky & Carolyn Yu
ft. Hennessy, orgeat & Angostura bitters


Hurricane-sicle by Dave & Geoff Mott
ft. Appleton Estate rum, passion fruit, simple syrup, lemon juice

Nutcracker Mai Tai by Stefano Righetti & Gez McApline
ft. Mount Gay rum, pecans, lime, sugar


Frosé by Joe Luckhurst & Steve Hubley
ft. Red 13 wine, grenadine, cranberry, tartaric acid


Smoked Pork Fat Wash Boulecardier Ice Cream
by Julia Comu, Frank Grosser & Colin McDougal
ft. smoked pork washed JP Wiser's, Campari, sweet vermouth, dry ice


Donnie Wheeler preparing the Smoked Banana Daiquiri using Havana Club three year rum, lime juice, and smoked banana syrup


Tomato & Duck Salad by Patrick Miller from Peake of Catering
ft. carbonated tomato, duck prosciutto, herb dust


Reece Sims preparing the Camouflauge Lemon Drop using Skyy vodka, lemon juice, sugar, orange bitters, butterful pea flower


Peruvian Causa Spoons by Jenny Hui from the Lazy Gourmet


Bites from The Keg & Dirty Apron


Pumpkin Brûlée, Puffed Black Rice, Red Onion Chutney
by Stewart Boyle from Culinary Caper


A    P E E K    I N T O   T H E   V I P   L O U N G E


Guests who had a VIP ticket unlocked a private chamber of World Class cocktails and passed canapés service. For your future reference; VIP ticket-holders gain valet parking, 1-hour early access to the event and exclusive access to the World Class VIP Lounge Premium for cocktail offerings prepared by World Class Canadian Champion bartenders and a special themed take-away gift in addition to all the perks of a general ticket holder. This year, the take-away gift was a personalized bottle of bitters.


L I Q U I D   N I T R O G E N   —   I T ' S   C O O L

by Shane Mulvany
World Class Canada Winner 2016


W H A T ' S   I T   W O R T H . . . ?

by Jenner Cormier
World Class Canada Winner 2013


Science of Cocktails is a night to remember and not to be missed.

In addition to the variety of cocktails offered, I was very impressed by the food vendors this year. Every single chef brought their A-game and maintained their restaurant's standards. I mean, I'm still thinking about the mouth-watering Pork Belly Rice Bowls from Pidgin and the Butternut Squash Gnocchi with Lamb Ragù by The Dirty Apron right now ...

This year, tickets were sold out in mid January (3 weeks before the event!) so make sure you don't miss out by looking into Science of Cocktails 2018 now for the pre-sale discounted rate.