Second Annual Science of Cocktails Raises $240,000 for Class Field Trips to Science World

 

I’m fascinated with cocktails, and the talented people who make them. There’s an art, a mystery to these concoctions. And of course, there’s science – and the second annual Science of Cocktails brought all of these elements together in an event that exceeded everyone’s expectations.

Science of Cocktails - photo by Cathy Browne

Science of Cocktails – photo by Cathy Browne

A record-breaking crowd of 1500 thirsty cocktail lovers and science nerds packed Science World at TELUS World of Science to sip at 31 Bar Stations, sample food pairings at 13 Food Stations and explore 12 Science Program Stations throughout Science World. The fundraiser to raise a whopping $240,000 in support of Science World’s Class Field Trip program.

A field trip including transportation, admission, a hands-on workshop and supporting pre- and post-visit classroom resources for two classes costs between $900 and $1,100. Thanks to the generosity of the Science of Cocktails attendees and corporate sponsors including Wells Fargo and TK Shipping, thousands more students will have an unforgettable experience in the coming year.

Science of Cocktails - photo by Cathy Browne

Vancouver mixologists produced innovative cocktails at 31 stations throughout Science World during Science of Cocktails 2017 – photo by Cathy Browne

Food stations offered pairings to complement the many creative cocktails - photo by Cathy Browne

Food stations offered pairings to complement the many creative cocktails – photo by Cathy Browne

One of the highlights for me was the Cocktail Competition – putting the talents of four of Vancouver’s best bartenders on display. This year’s competitors – Chris Chuy from Lavish Liquids, Matthew Benevoli from Nomad and Stefano Righetti from The Keefer Bar – all wowed the standing-room only crowd.

The competition was fierce, but Stefano took the runner-up prize, and Matt emerged victorious with his Campfire cocktail. You’ll find his winning recipe at the end of this article.

Cocktail Competition runner-up Stefano Reghetti from The Keefer Bar - photo by Cathy Browne

Cocktail Competition runner-up Stefano Righetti from The Keefer Bar – photo by Cathy Browne

Cocktail Competition winner Matt Benevoli playing with fire - photo by Cathy Browne

Cocktail Competition winner Matt Benevoli from Nomad playing with fire – photo by Cathy Browne

Of course, I did what everyone else did, and wandered throughout Science World, and marvelled at the range of cocktail offerings.

Here are just a few of my photos that captured the spirit of Science of Cocktails 2017 for me. If they whet your appetite for Science of Cocktails 2018, tickets are currently available at a special presale rate of $125 for General Admission and $225 for VIP tickets. A portion of your ticket purchase is tax deductible.

Enjoy! And see you next year.

Gez McAlpine and Amber Bruce prepare the Nitro Lady, with Botanist gin, lemon juice, egg, sugar, orange bitters, selected herbs - and liquid nitrogen - photo by Cathy Browne

Gez McAlpine and Amber Bruce prepared the Nitro Lady, with Botanist gin, lemon juice, egg, sugar, orange bitters, selected herbs – and liquid nitrogen – photo by Cathy Browne

Brown Derby

Micah Dew’s Brown Derby  cocktail combined Jim Bean Black with ruby red grapefruit, honey syrup, bittersling grapefruit and hops bitters – photo by Cathy Browne

Julia Comu, Frank Grosslerand Colin McDougal created a smoked pork fat wash Boulevardier ice cream with smoked pork fat washed JP Wiser's, Campari, sweet vermouth and dry ice - photo by Cathy Browne

Julia Comu, Frank Grosslerand Colin McDougal made a smoked pork fat wash Boulevardier ice cream with smoked pork fat washed JP Wiser’s, Campari, sweet vermouth and dry ice – photo by Cathy Browne

Donnie Wheeler and Olivia Povarchook created a smoked banana daiquiri with Havana Club three-year, lime juice, and smoked banana syrup - photo by Cathy Browne

Donnie Wheeler and Olivia Povarchook created a smoked banana daiquiri with Havana Club three-year, lime juice, and smoked banana syrup – photo by Cathy Browne

For more Science of Cocktails 2017 photos, visit here.

And try Matt Benevoli’s winning Campfire cocktail for yourself.

Take a rocks glass, light cedar plank on fire with torch, place rocks glass upside down over flame to extinguish flame and smoke will coat inside of the glass. Add:

45ml Bourbon
20ml Dry Vermouth
20ml Ginger-Honey Syrup
15ml Lemon Juice
1 Dash Orange-Juniper Bitters

Shake all ingredients with ice in a shaker tin. Strain over fully iced cedar smoked rocks glass. Flame lemon peel and place on top of cocktail to garnish.

 

Cathy Browne

About Cathy Browne

I’m a lifestyle, travel, and events photographer who just happens to be legally blind. I use my camera to capture and share things I don't see. I’m also a veteran PR gal and accessibility advocate. I love the West Coast, and I'm proud to call Vancouver home. I love everything Apple, writing, photo-walking, travel, food and wine, hot sake, politics, my cats, CBC Radio, trivia and hugs.

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