{"id":13508,"date":"2018-02-13T16:53:43","date_gmt":"2018-02-14T00:53:43","guid":{"rendered":"http:\/\/www.pickydiners.com\/www\/?p=13508"},"modified":"2019-01-07T14:07:22","modified_gmt":"2019-01-07T22:07:22","slug":"recap-science-cocktails-2018-lightened-science-world","status":"publish","type":"post","link":"https:\/\/www.pickydiners.com\/www\/recap-science-cocktails-2018-lightened-science-world\/","title":{"rendered":"Recap: Science of Cocktails 2018 lightened up Science World"},"content":{"rendered":"

Science of Cocktails 2018<\/h2>\n

Vancouver is emerging as one of the most exciting\u00a0cities for cocktails on the West Coast. The influence of vibrant Pan Pacific\u00a0cultures and local ingredients have\u00a0 been incorporated into many classic cocktail recipes.\u00a0On February\u00a08, 2018, I was invited to sample all types of the cocktail favours, familiar or unfamiliar, but all work so brilliantly together to form incredible experience on my\u00a0palate. And more importantly,\u00a0 I learned so much about the chemistry, biology, and physics behind preparing those cocktails. And this was\u00a0Science of Cocktails 2018<\/a>\u00a0<\/strong>at\u00a0Telus Science World<\/a>.<\/p>\n

Science World had turned into Vancouver\u2019s largest cocktail laboratory, set up by the city\u2019s most talented bartenders and chefs from 25+ bar stations and 12 food stations, showcasing special cocktail science activities, hands-on demos, and most importantly, creative and delicious cocktails and food bites. This was a sold out event to 1500+ guests\u00a0and raised $276, 695 for\u00a0Science World\u2019s Class Field Bursary Program<\/strong><\/a>\u00a0for underserved schools in Vancouver and the Lower Mainland.\u00a0 The previous ticket sales have helped 4897 students make it to Science World through a class field trip bursary in the 2017 school year. Thanks to this tremendous program, more and more underserved school kids will be benefitted in the 2018\u00a0and beyond,<\/p>\n

\"Science<\/a>
Science of Cocktails 2018 at Science World<\/figcaption><\/figure>\n

This is one of the biggest cocktail\u00a0events in North America, and have attracted the city’s most passionate cocktail and science lovers.<\/p>\n

\"Science<\/a>
Science of Cocktails 2018 at Science World<\/figcaption><\/figure>\n

<\/h2>\n

The Cocktail Science Stations<\/h2>\n

Here are some of the cocktail bar stations from the evening.<\/p>\n

 <\/p>\n

“Detailed Old Fashioned” – titration mixology<\/h3>\n

Featuring Lot 40 Whisky<\/strong>, bitters, sugar and water, created by Colin MacDougal and Brice Peressini.<\/p>\n

\"\"<\/a><\/p>\n

 <\/p>\n

<\/h3>\n

“Vapourized Gin & Tonic” – glycerin smoke & aroma jars<\/h3>\n

Featuring Ungava gin<\/strong>, grapefruit juice, soda, Fentimans tonic waters, and grapefruit vapour, created by Jordan Stacey and Damon Hanly.<\/p>\n

\"Vapourized<\/a><\/p>\n

Vapourized Gin & Tonic<\/p>\n

\"Vapourized<\/a>
Vapourized Gin & Tonic<\/figcaption><\/figure>\n

<\/h3>\n

“Cognac Old Fashioned” – laminar jet<\/h3>\n

Featuring Remy Martin Cognac<\/strong>, bitters, water, and raisins, created by Remy Letendre.<\/p>\n

\"\"<\/a> \"\"<\/a><\/p>\n

<\/h3>\n

“Perfect Manhattan” – cocktail robot<\/h3>\n

Featuring Old Forester Bourbon<\/strong>, sweet & dry vermouth, and bitters, it was created by Ryan Cheverie<\/strong> and Patrick Wood<\/strong>.<\/p>\n

\"Cocktail<\/a>
Cocktail Robot<\/figcaption><\/figure>\n

<\/h3>\n

“Cold Toddy” – fat emulsification + spun sugar<\/h3>\n

Featuring Monkey Shoulder Malt Whisky<\/strong>, butter syrup, lime juice, and cotton candy, and created by Michael Mooney and Reece Sims, using their giant shaker that could be used to shake 4 cocktails at once.<\/p>\n

\"Cold<\/a>
Cold Toddy\u00a0\u00a0<\/span><\/figcaption><\/figure>\n
\"Cold<\/a>
Cold Toddy<\/figcaption><\/figure>\n

<\/h3>\n

“Guatemala Colada” – soluble ingrediends, oils & alcohols<\/h3>\n

Featuring pineapple, kaffir lime, apple cider vinegar, coconut oil, vanilla bean, and sweet vermouth, it was presented by Grant Sceney.<\/p>\n

\"Guatemala<\/a>
Guatemala Colada<\/figcaption><\/figure>\n

 <\/p>\n

 <\/p>\n

“Southern Comfort Cobbler” – hard-shake challenge<\/strong><\/p>\n

Featuring Southern Comfort<\/strong> Whiskey, lemon, orange marmalade, and ginger, presented by Jostin Del Rosario<\/strong> and Sara Dikosavljevic<\/strong>.<\/p>\n

 <\/p>\n

\"\"<\/a><\/p>\n

<\/h3>\n

“Sweet Tea Smash” – bartenders vs. gravity<\/h3>\n

Featuring, Jack Daniels Tennesse Whiskey, mint infused orange pekoe tea, and lemon, Matt Majid<\/strong> was defying gravity and showing off his mad cocktail throwing skillss.<\/p>\n

\"\"<\/a><\/p>\n

<\/h3>\n

“Seedlip”\u00a0 –\u00a0 distilled non-alcoholic spirit<\/h3>\n

presented by Sarah Parniak. It was very refreshing among all the alcoholic drinks.<\/p>\n

\"\"<\/a><\/p>\n

\"\"<\/a><\/p>\n

“The Mystique” – colour-changing cocktails<\/h3>\n

Featuring Hendricks gin, Fentiman’s tonic water, Ms Better’s Bitters green strawberry bitters, lime, butterfly pea flower ice cubes, it was presented by Faron Bainbridge and Alvin Ramchurn. The magic of using butterfly pea flower, a Thai native plant, really had made the cockail with my favourite gin<\/p>\n

\"\"<\/a><\/p>\n

Tequila Rise & Cocktails on Draught<\/h3>\n

Featuring 1800 Tequila<\/strong>, Rise Rose & Schizandra Kombucha<\/strong>, and lime how to buy modafinil online <\/a> juice, it was run by Chris Dalton and Chris Wesley.<\/p>\n

\"Tequila<\/a>
Tequila Rise<\/figcaption><\/figure>\n

The Glenlivet on the Rock & augmented cocktail reality<\/h3>\n

Featuring the Glenlivet on ice and served by Keith Trusler. The augmented\u00a0reality was a map of Scotland.<\/p>\n

\"The<\/a>
The Glenlivet on the Rock<\/figcaption><\/figure>\n
\"The<\/a>
The Glenlivet on the Rock<\/figcaption><\/figure>\n

<\/h3>\n

“Clear Collins” – citric acid<\/h3>\n

Featuring Skyy Vodka,<\/strong> citric acid, simple syrup, and dry ice, presented by Rod Redford and Lazar Adamovic.<\/p>\n

\"\"<\/a><\/p>\n

 <\/p>\n

“Walker Bee” – fat wash<\/h3>\n

Featuring Johnnie Walker Black Label infused with beewax, burnt honey syrup, and bittered sling lemon marrakech, created by Shane Mulvaney.<\/p>\n

\"Walker<\/a>
Walker Bee<\/figcaption><\/figure>\n

“Date Justino” – spinzall, the kitchen-sized centrifuge<\/h3>\n

Featuring Glenmorangie<\/strong> scotch whisky, medjool dates, orange zest, presented by Cam Brown and Emily Kyllo.<\/p>\n

\"Date<\/a>
Date Justino<\/figcaption><\/figure>\n

 <\/p>\n

“Concrete Sazerac” – minerality in drinks<\/h3>\n

Featuring Hennessy<\/strong> cognac, fermented Peychaud’s bitters, Pernod, and chocolate, presented by Carolyn Yu<\/strong> and Joshua Liam<\/strong>.<\/p>\n

\"Concrete<\/a>
Concrete Sazerac<\/figcaption><\/figure>\n

“Bartender Breakfast” – clarified cereal milk punch<\/h3>\n

Featuring Ardberg<\/strong> scotch whisky, golden graham cereal syrup, chamomile, lemon juiced, clarified with milk, presented by Olivia Povarchook<\/strong> and Arlo Adams<\/strong>.<\/p>\n

\"Bartender<\/a>
Bartender Breakfast<\/figcaption><\/figure>\n

<\/h3>\n

Fat Washed Boulevardier & fat washing<\/h3>\n

Featuring Jim Beam Black<\/strong> fat washed with Taiwanese pork belly, Campari, and sweet vermouth. Presented by Kingsley Clark and Cari Leslie. A perfect match with Pidgin’s pork belly bao sandwich.<\/p>\n

\"Fat<\/a>
Fat Washed Boulevardier<\/figcaption><\/figure>\n

And many more…<\/p>\n

 <\/p>\n

Food Stations<\/h2>\n

<\/h3>\n

“Braised Pork Belly in Steamed Bun” by Pidgin<\/h3>\n

Created by Wesley Young, and paired with “Fat Wash Boulevardier”.<\/p>\n

\"\"<\/a><\/p>\n

“Charcuterie at VIP Lounge”<\/h3>\n
\"Charcuterie<\/a>
Charcuterie at VIP Lounge<\/figcaption><\/figure>\n
\"Charcuterie<\/a>
Charcuterie at VIP Lounge<\/figcaption><\/figure>\n

“Mad Beets” by Michael Chan and Peake of Catering<\/h3>\n

This the winner of Best Presentation<\/strong>!<\/p>\n

\"Mad<\/a>
Mad Beets<\/figcaption><\/figure>\n

“Moroccan Braised Pork Shoulder” by David Robertson and The Dirty Apron<\/h3>\n

Winner of The<\/strong> Best Taste<\/strong>.<\/p>\n

\"Moroccan<\/a>
Moroccan Braised Pork Shoulder<\/figcaption><\/figure>\n

<\/h3>\n

“One-Bite Butter” by Parallel 49 Street Kitchen<\/h3>\n

Created by\u00a0Aubrey Pingitore<\/strong> and paired with “IPA, Lager & Nitro Coffee Porter” by Parallel 49, it was also awarded as\u00a0The<\/strong> Best Use of Science<\/strong>.<\/p>\n

\"One-Bite<\/a>
One-Bite Butter<\/figcaption><\/figure>\n

 <\/p>\n

“Katsu Pork” by Jenny Hui and The Lazy Gourmet<\/h3>\n
\"Katsu<\/a>
Katsu Pork<\/figcaption><\/figure>\n

 <\/p>\n

<\/div>\n

\u00a0“Vegan Lettuce Wrap Fresh Roll” by Bao Down<\/h3>\n

Created by Greg Edwards<\/strong> and paired with Hendricks Colour Change<\/strong>.<\/p>\n

\"Vegan<\/a>
Vegan Lettuce Wrap Fresh Roll<\/figcaption><\/figure>\n

<\/h3>\n

“Prime Rib Slider & Shrimp Cocktail” by The Keg<\/h3>\n

Created by Kyle Baker<\/strong> and paired with Cubano<\/strong>.<\/p>\n

\"Prime<\/a>
Prime Rib Slider & Shrimp Cocktail<\/figcaption><\/figure>\n

 <\/p>\n

“Mini Poke Plate” by Mary Lee Newnham and Emelle’s Catering<\/h3>\n

 <\/p>\n

\"Mini<\/a>
Mini Poke Plate<\/figcaption><\/figure>\n

And many more dishes…<\/p>\n

And the winner of The Best Dish<\/strong> of the evening goes to…<\/p>\n

“Char Sui Pork Rillettes” by Showcase Restaurant & Bar<\/h3>\n

Created by Jesse Hochhausen<\/strong> and paired with Yuzu Sake Tini<\/strong>.<\/p>\n

\"Char<\/a>
Char Sui Pork Rillettes<\/figcaption><\/figure>\n

 <\/p>\n

Cocktail Competition Winner<\/h2>\n
<\/div>\n
The Drum Roll, please…<\/div>\n
Andrea Civettini<\/strong> from Clough Club<\/strong><\/div>\n
<\/div>\n
\"Cocktail<\/a>
Cocktail Competition Winner:
Andrea Civettini, Clough Club<\/figcaption><\/figure>\n

<\/h2>\n

Silent Auction<\/h2>\n

There were prizes in gourmet gifts, luxury vacation packages, and various lifestyle experiences donated by sponsors that were on the silent auction,\u00a0 contributing to the total proceedings of the fundraising event.<\/p>\n

 <\/p>\n

Last few last words<\/h2>\n

A shoutout to my cocktail buddies of the evening – Louisa<\/a>, Steph<\/a>, and Maggi<\/a>.\u00a0 We had such an incredible time and we just can’t wait to come back in 2019!<\/p>\n

\"Science<\/a>
Science of Cocktails 2018<\/figcaption><\/figure>\n

For more photos and videos, check them out on Instagram: #ScienceOfCocktails<\/a><\/p>\n

For more information about the event and the Science World Class Field Trip Bursary Program,\u00a0 see here:
\nhttps:\/\/www.scienceworld.ca\/cocktails<\/a>
\nhttps:\/\/scienceworld.ca\/cocktails\/classfieldtrips<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Science of Cocktails 2018 Vancouver is emerging as one of the most exciting\u00a0cities for cocktails on the West Coast. The influence of vibrant Pan Pacific\u00a0cultures and local ingredients have\u00a0 been incorporated into many classic cocktail recipes.\u00a0On February\u00a08, 2018, I was invited to sample all types of the cocktail favours, familiar […]<\/p>\n","protected":false},"author":1,"featured_media":13516,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0},"categories":[117,177,302,250],"tags":[],"jetpack_featured_media_url":"https:\/\/www.pickydiners.com\/www\/wp-content\/uploads\/2018\/02\/IMG_8882-e1546898827451.jpg","_links":{"self":[{"href":"https:\/\/www.pickydiners.com\/www\/wp-json\/wp\/v2\/posts\/13508"}],"collection":[{"href":"https:\/\/www.pickydiners.com\/www\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.pickydiners.com\/www\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.pickydiners.com\/www\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.pickydiners.com\/www\/wp-json\/wp\/v2\/comments?post=13508"}],"version-history":[{"count":7,"href":"https:\/\/www.pickydiners.com\/www\/wp-json\/wp\/v2\/posts\/13508\/revisions"}],"predecessor-version":[{"id":16421,"href":"https:\/\/www.pickydiners.com\/www\/wp-json\/wp\/v2\/posts\/13508\/revisions\/16421"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.pickydiners.com\/www\/wp-json\/wp\/v2\/media\/13516"}],"wp:attachment":[{"href":"https:\/\/www.pickydiners.com\/www\/wp-json\/wp\/v2\/media?parent=13508"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.pickydiners.com\/www\/wp-json\/wp\/v2\/categories?post=13508"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.pickydiners.com\/www\/wp-json\/wp\/v2\/tags?post=13508"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}