In just three years, Science of Cocktails has become a go-to event for Vancouverites who are intrigued by the chemistry, biology and physics behind modern cocktails and the food pairings that complement them. And this year, some 1500 ticket holders packed Science World to sample creations from more than 25 bar stations curated by award-winning bartenders along with 12 food stations featuring local talent.
Thanks to the overwhelming community support, the event raised $276,695 towards Science World’s Field Trip Bursary Fund, which will give thousands of kids from underserved schools an opportunity to go on a free class field trip to Science World.
And while the crowds were thronging the bar stations, four talented mixologists competed in the annual Cocktail Competition. First runner-up was Jess Mili, from Civil Liberties in Toronto.
And the winner – Clough Club’s Andrea Civettini with his winning Red-Eyed Bunny cocktail. Check out the recipe below.
Red-Eyed Bunny
60ml Seedlip garden 108
22ml st.germain
7.5ml cucumber water
7.5ml simple syrup
1 dash chili tincture
No doubt his cocktail paired beautifully with the Best Dish winner – Chef Jesse Hochhausen’s Char Sui Pork Rillettes from Showcase Restaurant & Bar.
For more Science of Cocktails photos, visit the Flickr album, here.
