Third Annual Science of Cocktails Raises $276,695 Towards Science World Field Trip Bursary Fund

Third Annual Science of Cocktails Raises $276,695 Towards Science World Field Trip Bursary Fund

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.

The third annual Science of Cocktails exceeded its fund-raising goal, raising more than 276,000. Photo by Cathy Browne
The third annual Science of Cocktails exceeded its fund-raising goal, raising more than 276,000. Photo by Cathy Browne
Matthew Benevoli adds fire to his cocktail creation. Photo by Cathy Browne
Introducing fire to this cocktail creation at Science of Cocktails. Photo by Cathy Browne
Liquid nitrogen is always a draw at Science of Cocktails. Photo by Cathy Browne.
Liquid nitrogen is always a draw at Science of Cocktails. Photo by Cathy Browne
Former World Class Canada winner Grant Sceney pouring signature cocktails in the Science of Cocktails VIP Lounge. Photo by Cathy Browne.
Former World Class Canada winner Grant Sceney pouring signature cocktails in the Science of Cocktails VIP Lounge. Photo by Cathy Browne
World Class Canada 2017 winner Kaitlyn Stewart was on hand in the Science of Cocktails VIP Lounge. Photo by Cathy Browne
World Class Canada 2017 winner Kaitlyn Stewart was on hand in the Science of Cocktails VIP Lounge. Photo by Cathy Browne

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.

Toronto bartender was runner-up in the annual Science of Cocktails cocktail competition. Photo by Cathy Browne
Toronto bartender Jess Mili took second place honours in the annual Science of Cocktails cocktail competition. Photo by Cathy Browne

And the winner – Clough Club’s Andrea Civettini with his winning Red-Eyed Bunny cocktail. Check out the recipe below.

And the winner is - . Photo by Cathy Browne
And the winner is – Clough Club’s Andrea Civettini. Photo by Cathy Browne
Andrea Civettini introduces his winning cocktail - the Red-Eyed Bunny. Photo by Cathy Browne
Andrea Civettini introduces his winning cocktail – the Red-Eyed Bunny. Photo by Cathy Browne
All four mixologists in the Science of Cocktails annual cocktail competition. From l to r - Elson Cheng, Homer St. Cafe; Andrea Civettini, Clough Club; Jess Mili, Civil Liberties; and Brice Peressini, The Victor at Parq Vancouver. Photo by Cathy Browne.
All four mixologists in the Science of Cocktails annual cocktail competition. From l to r – Elson Cheng, Homer St. Cafe; Andrea Civettini, Clough Club; Jess Mili, Civil Liberties; and Brice Peressini, The Victor at Parq Vancouver. Photo by Cathy Browne

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.

The winning dish of the night - Char Sui Pork Rillettes. Photo by Cathy Browne
The winning dish of the night – Char Sui Pork Rillettes. Photo by Cathy Browne

For more Science of Cocktails photos, visit the Flickr album, here.

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