{"id":16830,"date":"2019-02-12T13:41:42","date_gmt":"2019-02-12T21:41:42","guid":{"rendered":"https:\/\/www.pickydiners.com\/www\/?p=16830"},"modified":"2019-02-16T16:26:07","modified_gmt":"2019-02-17T00:26:07","slug":"highlights-of-science-of-cocktail-2019","status":"publish","type":"post","link":"https:\/\/www.pickydiners.com\/www\/highlights-of-science-of-cocktail-2019\/","title":{"rendered":"Highlights of Science of Cocktail 2019"},"content":{"rendered":"

On February 7,\u00a0 cocktail and food lovers in the\u00a0city, including myself as a media guest, gathered at\u00a0Telus Science World<\/a>\u00a0all in for a treat for creative cocktails and pairing gourmet bites. But more importantly,\u00a0 we also learned about the chemistry, biology, and physics behind preparing these cocktails. Welcome to\u00a0Science of Cocktails<\/a><\/strong> 2019<\/a>!<\/p>\n

Science World was turning into Vancouver\u2019s largest cocktail laboratory, set up by the city\u2019s most talented bartenders and renowned chefs from 35 bar stations and 14 food stations, showcasing special cocktail science activities, hands-on demos, and most importantly, creative and delicious cocktails and food bites.<\/p>\n

This was a sold out event to 1500+ guests\u00a0and raised $280, 000 for\u00a0Science World\u2019s Class Field Bursary Program<\/strong><\/a>, which will help\u00a0over 9000 kids from underserved schools to visit the iconic geodesic dome in 2019\/2020 by covering their entry and school bus fee.\u00a0 \u00a0<\/span><\/span>Completing its fourth year, Science of Cocktails has raised a total of $946,000, enabling more than 23,000 kids from underserved communities to visit Science World.\u00a0 The tickets are for sale now for the 2020 program, and it is easily going to be another\u00a0<\/span><\/span>sold-out event.<\/span><\/p>\n

\"Science<\/a>
Science of Cocktails 2019<\/figcaption><\/figure>\n
\"Science<\/a>
Science of Cocktails 2019<\/figcaption><\/figure>\n
\"Science<\/a>
Science of Cocktails 2019<\/figcaption><\/figure>\n

The program this year also included\u00a0VIP Science Show<\/strong>, Science Demonstration<\/strong>, Cocktail Competition<\/strong>, and Silent Auction<\/strong>.<\/p>\n

 <\/p>\n

\"Science<\/a>
Science of Cocktails 2019<\/figcaption><\/figure>\n
\"Science<\/a>
Science of Cocktails 2019<\/figcaption><\/figure>\n

The Stations<\/h2>\n

Here are highlights of the stations that I really enjoyed:<\/p>\n

TEQUILA & TONIC BUBBLE TEA<\/h3>\n

This boozy bubble tea is not your average bubble tea – blended with\u00a01800 Tequila<\/a><\/strong>, Metta Natural Awareness<\/strong><\/em> beverages, Welch’s grape juice, and of course, tapioca pearls. The science here is always one of most fun devices at the event: the Laminar Jet<\/strong>!\u00a0 You don’t get to see mixing cocktail in a jet stream everyday, do you?<\/p>\n

\"TEQUILA<\/a>
TEQUILA & TONIC BUBBLE TEA<\/figcaption><\/figure>\n
\"Laminar<\/a>
Laminar Jet<\/figcaption><\/figure>\n

COLADA DE MAIZENA<\/h3>\n

Mixed with Appleton Estate Rum<\/a><\/strong>, milk sugar, vanilla, cinnamon, cornstarch, the cocktail is inspired by the popular household drink in Columbia.<\/p>\n

\"COLADA<\/a>
COLADA DE MAIZENA<\/figcaption><\/figure>\n
\"COLADA<\/a>
COLADA DE MAIZENA<\/figcaption><\/figure>\n

 <\/p>\n

BATH BOMB G&T<\/h3>\n

A blue “bomb” was made with citric acid, sugar, and cornstarch frozen in liquid nitrogen and added to Queensborough Gin<\/a><\/strong> for a perfect G&T.<\/p>\n

\"BATH<\/a>
BATH BOMB G&T – photo by @magmei<\/figcaption><\/figure>\n

 <\/p>\n

\"BATH<\/a>
BATH BOMB G&T<\/figcaption><\/figure>\n

SMOKE OLD FASHIONED<\/h3>\n

The hickory smoke is infused in the classic cocktail, mixed with Jim Beam Black<\/a><\/strong>, Grand Marnier, demerara sugar syrup, and Fee Brothers Old Fashioned bitters.<\/p>\n

\"SMOKE<\/a>
SMOKE OLD FASHIONED<\/figcaption><\/figure>\n

BARTENDER BREAKFAST 2.0<\/h3>\n

Here they show us how a bartender would take for a boozy breakfast. I have heard of the “industrial night”, but never heard of a “industrial morning”. The cocktail features Bruichladdich<\/a><\/strong>, KIND granola bar syrup, chamomile, lemon juice, and finally clarified with milk.<\/p>\n

\"BARTENDER<\/a>
BARTENDER BREAKFAST 2.0<\/figcaption><\/figure>\n

PARALLEL 49 BEER STATION<\/h3>\n
\"PARALLEL<\/a>
PARALLEL 49 BEER STATION<\/figcaption><\/figure>\n

FLEUR DE SEL<\/h3>\n

Salted cocktail anyone? This is demonstrated with blending Martini Bitter<\/a><\/strong>, blanco tequila, lemon juice, caramel de fleur de sel, egg white, and salted caramel meringue kisses.<\/p>\n

\"FLEUR<\/a>
FLEUR DE SEL<\/figcaption><\/figure>\n

CONCRETE WASHED CHOCOLATE NEGRONI<\/h3>\n

They use concrete-washed Campari<\/a>, mixed with vermouth, gin and chocolate, which gives you a taste of minerality in cocktails.<\/p>\n

\"CONCRETE<\/a>
CONCRETE WASHED CHOCOLATE NEGRONI<\/figcaption><\/figure>\n

DRILL SERGEANT SOUR<\/h3>\n

Here you can see a POWER DRILL<\/strong> in action. With the unorthodox mixing method, the cocktail features Stump Gin<\/a>, mixed with egg white, lemon, and simple syrup.<\/p>\n

\"DRILL<\/a>
DRILL SERGEANT SOUR<\/figcaption><\/figure>\n
\"DRILL<\/a>
DRILL SERGEANT SOUR<\/figcaption><\/figure>\n

PEPPERED BLUE MULE<\/h3>\n

Blended with pepper-infused Octavia Vodka<\/a>, lime, Fentimans ginger beer, and syrup. Here you can see how spicy you can handle with a Scoville tester, and also a colour change of the cocktail.<\/p>\n

\"PEPPERED<\/a>
PEPPERED BLUE MULE<\/figcaption><\/figure>\n

EMPRESS GIN & TONIC<\/h3>\n

The ever elegant Empress 1908 Gin<\/a><\/strong> is blended with Red Bull tonic, citrus bitters and grapefruit slice – a great demo for cocktail infusion.<\/p>\n

\"EMPRESS<\/a>
EMPRESS GIN & TONIC<\/figcaption><\/figure>\n

MACKEREL IN THE ROCKS<\/h3>\n

At the Peake of Catering<\/a><\/strong> station, we get to enjoy having mackerel infused in a broth, the oceanic flavour is also enhanced with kombu.<\/p>\n

 <\/p>\n

 <\/p>\n

\"MACKEREL<\/a>
MACKEREL IN THE ROCKS<\/figcaption><\/figure>\n
\"MACKEREL<\/a>
MACKEREL IN THE ROCKS<\/figcaption><\/figure>\n

MINI VEVO BAO BITES<\/h3>\n

The tasty bao bite from Bao Down<\/a><\/strong> consists of bao bun, house made guacamole, vegan mayo, adobo braised mushrooms, Thai vinaigrette Asian slaw, mango, and panko crumble – a bite packed with a ton of flavours.<\/p>\n

\"MINI<\/a>
MINI VEVO BAO BITES<\/figcaption><\/figure>\n

SHAPING THE INTERSTELLAR MEDIUM<\/h3>\n

Chef William Lew from Notch 8<\/a><\/strong>\u00a0 presents us sleek looking spheres made with quark cheese and smoked sunchoke.<\/p>\n

\"SHAPING<\/a>
SHAPING THE INTERSTELLAR MEDIUM<\/figcaption><\/figure>\n

The VIP Lounge:<\/h2>\n
\"VIP<\/a>
VIP Lounge photo by Isabella Sarmiento<\/figcaption><\/figure>\n

SEEDLIP MELON “MARTINI”<\/h3>\n

It’s Seedlip’s 2nd year at the event and this year their science show is the flavour caviour created with\u00a0molecular gastronomy. The Melon “Martini” is topped with melon juice caviar and tasted rather refreshing.<\/p>\n

\"Seedlip<\/a>
Seedlip non-alcoholic cocktail<\/figcaption><\/figure>\n

N2O RAMOS<\/h3>\n

This Boodles Gin<\/a> cocktail also features flavours from\u00a0 lemon, egg white and\u00a0 orange flower water. And the science behind it is the showcase of making flash nitro cocktail, and it is quite delightful to watch.<\/p>\n

\"N2O<\/a>
N2O RAMOS<\/figcaption><\/figure>\n
\"N2O<\/a>
N2O RAMOS<\/figcaption><\/figure>\n

\u00a0WALTER CAESAR<\/h3>\n

This classic cocktail is blended with Walter Caesar Mix<\/a>, Roots and Wings<\/strong><\/em> vodka, spices, and charred herbs. I enjoyed the smokiness from the charred herbs for the extra aroma and flavour.<\/p>\n

\"\u00a0WALTER<\/a>
WALTER CAESAR<\/figcaption><\/figure>\n
\"\u00a0WALTER<\/a>
WALTER CAESAR<\/figcaption><\/figure>\n

 <\/p>\n

N\u00dcTRL FLOAT<\/h3>\n

Enjoying an ice cream float using N\u00dcTRL Vodka<\/a><\/strong>, Fertimans soda, and sake kasu is definitely one of more memorable moment of the evening.<\/p>\n

\"NUTRL<\/a>
NUTRL FLOAT – photo by @magmei<\/figcaption><\/figure>\n
\"N\u00dcTRL<\/a>
N\u00dcTRL FLOAT – bar team from PidGin<\/figcaption><\/figure>\n
\"N\u00dcTRL<\/a>
N\u00dcTRL Vodka<\/figcaption><\/figure>\n

<\/h3>\n

VEGAN CHARCUTERIE STATION<\/h3>\n

It’s great to see the vegan options here, what a refreshing healthy idea!<\/p>\n

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

MUSICIAN PERFORMING AT THE VIP LOUNGE<\/h3>\n

\"\"<\/a><\/h2>\n

The WINNERS<\/h2>\n

This year’s winner are:<\/p>\n

Best Dish<\/h3>\n

SCIENCE OF CHEESE BURGER<\/strong> by Aubrey Pingitore<\/strong> (Parallel 49 Kitchen)<\/p>\n

\"Aubrey<\/a>
Aubrey Pingitore (Parallel 49 Kitchen) for BEST DISH –\u00a0photo by Isabella Sarmiento<\/figcaption><\/figure>\n

Bartender Competition Winner<\/h3>\n

Amber Bruce<\/strong><\/p>\n

\"Amber<\/a>
Amber Bruce, Bartender Competition Winner –\u00a0photo by Isabella Sarmiento<\/figcaption><\/figure>\n

 <\/p>\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

Finally…<\/h2>\n

What an incredible time and I’m looking forward to Science of Cocktails 2020<\/a>!<\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

On February 7,\u00a0 cocktail and food lovers in the\u00a0city, including myself as a media guest, gathered at\u00a0Telus Science World\u00a0all in for a treat for creative cocktails and pairing gourmet bites. But more importantly,\u00a0 we also learned about the chemistry, biology, and physics behind preparing these cocktails. Welcome to\u00a0Science of Cocktails […]<\/p>\n","protected":false},"author":1,"featured_media":16831,"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":[177,300,302],"tags":[452],"jetpack_featured_media_url":"https:\/\/www.pickydiners.com\/www\/wp-content\/uploads\/2019\/02\/B22DFF61-0A62-4EEB-8108-5F80800D8D59.jpeg","_links":{"self":[{"href":"https:\/\/www.pickydiners.com\/www\/wp-json\/wp\/v2\/posts\/16830"}],"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=16830"}],"version-history":[{"count":7,"href":"https:\/\/www.pickydiners.com\/www\/wp-json\/wp\/v2\/posts\/16830\/revisions"}],"predecessor-version":[{"id":16892,"href":"https:\/\/www.pickydiners.com\/www\/wp-json\/wp\/v2\/posts\/16830\/revisions\/16892"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.pickydiners.com\/www\/wp-json\/wp\/v2\/media\/16831"}],"wp:attachment":[{"href":"https:\/\/www.pickydiners.com\/www\/wp-json\/wp\/v2\/media?parent=16830"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.pickydiners.com\/www\/wp-json\/wp\/v2\/categories?post=16830"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.pickydiners.com\/www\/wp-json\/wp\/v2\/tags?post=16830"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}