Science of Cocktails – February 8, 2018 – Limited number of tickets still available

Science of Cocktails – February 8, 2018 – Limited number of tickets still available


Celebrate The Artistry And Science Of Mixology On February 8, 2018, Science World will transform into Vancouver’s largest cocktail laboratory. At Science of Cocktails, the city’s most talented bartenders and chefs will showcase the chemistry, biology and physics behind preparing modern cocktails and cuisine. Each ticket to this fundraising event includes open bar from 25+ bar stations curated by award-winning bartenders paired along with 12 food stations featuring molecular gastronomy from local talent. You will also enjoy a variety of special cocktail science activities, hands on demos, and classic Science World programming. Ticket proceeds to raise funds for Science World’s Class Field Trip Bursary Program for underserved schools.

We thought it would be fun to share with you some of what you may expect at the Science of Cocktails event on February 8, 2018. A select number of media folk were treated to a preview recently and we’d like to share this glimpse. (all photos courtesy of Cathy Browne, except as noted) and a few recipes to try at home.

Ticket to Science of Cocktails are available here before they’re SOLD OUT


For information of group tickets of 10+ or more please email or call 604.443.7483


You will receive:

  • Open bar with 25+ bar stations serving unique cocktails crafted by award-winning bartenders
  • Access to a variety of special cocktail science activities, hands-on demos and Science World programming
  • Enjoy ample hors d’oeuvres prepared by locally renowned chefs
  • A tax receipt for the maximum allowable amount of $50.00




  • Group discount: guests purchasing 10 or more regular priced tickets will receive a special group rate. Tickets must be purchased all at once to receive discount.
  • Tickets will be sold at the door based on availabilitiy.
  • Tickets must be purchased online (except for group tickets).
  • Tickets are non-refundable.

This is a 19+ event.

1.  ‘Char Sui’ pork rillettes, yuzu pearls, miso sesame emulsion, rice cracker, togarashi, perilla leaf.
  • Char Sui BBQ flavoured pork rillettes, yuzu juice thickened with agar agar to appear like pearls or row.
  • Miso and sesame emulsion, fried rice cracker, togarashi spice blend and wild sesame leaf (also known as perilla leaf) which is quick frozen and mulled with liquid nitrogen.
Chef: Jesse Hochhausen
Presented by Showcase Restaurant & Bar

Char Sui Pork Rillette


  • 15kg Pork Belly

  • 15kg Pork Shoulder

  • 8litres olive oil

  • 3 cinnamon sticks

  • 6 bay leaves

  • 9 cloves

  • 9 star anise

  • 90gr Fennel Seed

  • 120gr black peppercorn

Method (Rillette):

Divide pork and ingredients evenly into 3 deep stainless steel roasting pans. Cook in Oven at 150C for 2.5-4 Hours. Pork Belly will finish much faster than Shoulder. Check every 30min once 2.5 hours is reached.


  • 2litres honey

  • 250ml sesame oil

  • 1litre Hoisin Sauce

  • 1.5 Litres Sweet Soy

  • 1 cup Ginger

  • 1 cup Garlic

  • 1 tablespoon white pepper

  • 2 cups Sambal

Method (Marinade):

Blend all Marinade ingredients together and bring to a simmer, then cool.

Final Method:

Separate pork and fat/oil from roasting pans. Pull the pork. Add the pork into a Large Electrical Mixer and mix pork meat, marinade and some fat until flavor is a little salty. Then roll pork into long tubes with plastic wrap OR Press in metals pans overnight.

Miso Mayo


  • 1500gr. Mayo

  • 300gr. Miso

  • 180gr. Brown sugar

  • 45 grams ginger

  • 6 cloves of garlic


Blend all ingredients.

Rice Cracker Seasoned with Nori Powder

A. Rice Cracker


  • Rice Paper Wrappers 22cm

  • Canola Oil

  • Nori Sesame Powder


Deep Fry Rice paper wraps in 375F Oil. Flip halfway through deer frying. Sprinkle with Nori Sesame powder and let dry on paper towel.

B.Nori Sesame Powder


  • 200gr Black sesame seeds

  • 3 Nori Sheets

  • 20gr Togarashi seasoning

  • 20gr salt

  • 30gr white sugar


Toast sesame seeds

Toast nori, cut into small strips. Blend everything until it’s a powder.

Yuzu Pearls


  • 750ml Yuzu Juice

  • 250ml water

  • 80gr sugar

  • 20gr. Agar Agar

  • 4litres canola oil (ICE COLD)


Bring Yuzu, water, and sugar to a boil. Whisk in agar agar. With a squeeze bottle drip mixture into the ice cold oil. Strain Pearls out of oil and use.


2. Pink Flower Roll

  • Sushi rice, asparagus, Albacore Tuna, fried egg, topped with beet juice dye, white radish & shiso leaves
Chef: Takayuki Sato
Presented by Hapa IzakayaRecipe


  • Sushi rice
  • Sushi grade dried seaweed
  • Asparagus
  • Fried egg
  • Sugar
  • Sashimi grade Albacore tuna
  • Japanese white radish
  • Shiso leaves
  • Beet juice


Make the sushi rice and set aside to cool. Flash boil asparagus and set aside.  Mix a small amount of sugar into the eggs and mix well. Fry into thin sheets and set aside and julienne once cooled to match the length of the roll. Dye thinly cut disks of Japanese white radish with beet juice (the longer you dye it the pinker it will be) and choose desired pink colour and set aside (you may want to do this first as it may take a while to turn pink.

Lay sushi rice thinly onto dried seaweed and place the fried egg, Albacore tuna and asparagus on top. Ensure the ingredients are closer to you. Carefully roll it away from your body, creating a nice even roll. Place the dyed radish and Shiso leaves on top. Cut into 6 or 8 pieces. Enjoy with a little bit of soy sauce.



  • Cocktail Photo credits: Christopher Guy / IG: @picturelisten

1. Concept: Soluble Ingredients Oils & Alcohol

  • Using fats / oils to make a cocktail

Cocktail: Guatemala Colada | Liquor: Ron Zacapa

  • 50 ml Ron Zacapa rum with coconut oil
  • 22 ml Maillard Pineapple Cordial
  • 22 ml citric acid and lactic acid solution
  • Stirred, served neat

Bartender: Grant Sceney

Presented by Diageo

2. Concept: Molecular Caviar Pearls

  • Edible caviar flavor using Calcium Bath & Molecular Mixology

Cocktail: Yuzu Sake-Tini | Brand: Prime Vodka

  • 1oz Prime vodka

  • 1oz Sake

  • 1/2oz simple syrup

  • 1g citric acid

  • Yuzu + sodium alginate pearls (in calcium bath)

Bartender: Diana Claxton (Showcase Restaurant & Bar) with JS Dupuis (Tableau)

Presented by Showcase Restaurant & Bar

3. Concept: Shake it til you make it!

  • Shaker Challenge

Cocktail: Southern Ginger Belle | Brand: Southern Comfort

  • 60ml Southern Comfort

  • 30ml Lemon juice

  • 5ml ginger juice

  • 5ml simple syrup

  • 1 spoon Orange Marmalade

Bartender: Brice Peressini (The Victor, Parq Vancouver) & Andrea Civettini (Clough Club)

Presented by Charton Hobbs: Top Shelf Bar Club


4. Concept: Laminar Jet Streamed Cocktail

  • Cocktail will be served using a Laminar Jet

Cocktail: Old Fashioned | Brand: Remy Martin

  • 2oz Remy Martin

  • 1 Sugar cube

  • 2 Dash bitters

  • Water

  • Raisin garnish

Bartender: Gez McAlpine (Bruichladdich) & Cam Brown (Clough Club)

Presented by Makerlabs

Through science and nature, we ignite wonder and empower dreams.

Science World at TELUS World of Science
1455 Quebec Street
Vancouver, BC
Canada  V6A 3Z7

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