{"id":19452,"date":"2020-02-10T22:37:16","date_gmt":"2020-02-11T06:37:16","guid":{"rendered":"https:\/\/www.pickydiners.com\/www\/?p=19452"},"modified":"2020-02-10T22:40:08","modified_gmt":"2020-02-11T06:40:08","slug":"recap-science-of-cocktails-2020","status":"publish","type":"post","link":"https:\/\/www.pickydiners.com\/www\/recap-science-of-cocktails-2020\/","title":{"rendered":"Recap: Science of Cocktails 2020 impressed cocktail and science lovers again + 2021 tickets are on pre-sale through February 28"},"content":{"rendered":"

It was another extravagant night at Telus Science World this year, filled with hand-crafted cocktails, mouth-watering bites, and all sorts of fun Science World programs.\u00a0 Welcome to Science of Cocktails 2020<\/strong>!<\/p>\n

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

This is another record-breaking year.\u00a0 The proceeds from the fund-raising event have surpassed a cumulative milestone of $1.2 Million for the Class Field Trip Bursary Program<\/strong><\/a> and will\u00a0help send over 9,000 kids from underserved schools on field trips to Science World in 2020\/2021. What a great cause for this amazing party of cocktail and science lovers!<\/span><\/p>\n

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

Here are a few stations that I visited, offering interesting blend of mixology and science. Like the previous year, the stations are taken care of by the top mixologists of the city.<\/p>\n

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

 <\/p>\n

One of my most favorite stations was the Empress & Tonic<\/strong>, hosted by one fo the city’s best, Katie Ingram, recently crowned “Bartender of the Year” by Vancouver Restaurant Awards<\/a>. Katie was busy showcasing the Empress 1908 Gin<\/a> was the color-changing property of butterfly pea blossom extract, and it’s always a popular gin for making the sexy, colourful G&T.<\/p>\n

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

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

The Sgt. Sour<\/strong>\u00a0featuring Jim Beam Bourbon<\/a>, is a demonstration of using power tools in cocktail blending. The Night Garden G&T<\/strong> and the Heart to Heart<\/strong> are visually stunning drinks featuring Bombay Sapphire<\/a> and\u00a0St-Germain<\/strong> that glow under UV light. Using cocktail caviar has been a staple exhibit for the event, and this year was demonstrated in the Melon Ball Martini<\/strong> by the Boodles Gin<\/a> station.\u00a0 The MakerLabs laminar jet is used this year by the Alberta Pure Vodka<\/a> station for making the Vodka Collins<\/strong>.<\/p>\n

\"Sgt.<\/a>
Sgt. Sour<\/figcaption><\/figure>\n
\"Night<\/a>
Night Garden G&T<\/figcaption><\/figure>\n
\"Night<\/a>
Night Garden G&T<\/figcaption><\/figure>\n
\"Melon<\/a>
Melon Ball Martini<\/figcaption><\/figure>\n
\"Vodka<\/a>
Vodka Collins<\/figcaption><\/figure>\n

The following cocktails left me delectable memories. The Honey Old Fashion<\/strong> is delicious and made with Lot 40 Rye, lemon, honey syrup, and beeswax.\u00a0 The new Hendrick’s Mid-Summer Solstice Gin<\/a> is featured in the BlackBerry Gin Sour<\/strong> that has attracted a long line. Rum lovers might enjoy the Pina-Clearada<\/strong>, featuring Mount Gay Rum<\/a>, coconut water, Falernum, demerara syrup, pineapple juice, lime juice, and scalded milk. And it’s great to see Makerlabs Vortex in use to make the Negroni Vortex<\/strong> tasty without actually shaking the cocktail at the Campari<\/a> station.<\/p>\n

\"Honey<\/a>
Honey Old Fashion<\/figcaption><\/figure>\n
\"Hendrick's<\/a>
Hendrick’s Mid-Summer Solstice Gin<\/figcaption><\/figure>\n
\"Pina-Clearada\"<\/a>
Pina-Clearada<\/figcaption><\/figure>\n

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

 <\/p>\n

The food stations this year are also impressive. The following winners of the evening really impress with their presentation and taste. The “Best Dish”\u00a0 is\u00a0won by Peake of Catering<\/a>‘s Chef Michael Chan who offered the Lobster Terrine<\/strong> served on Crystal Bread and garnished with Miso Powder.\u00a0 The “Best Flavour” goes to Vancouver Private Dining<\/strong>‘s Chef Evan Elman who prepares the Jicama Taco<\/strong>.\u00a0Best Presentation was won by Boulevard<\/a>‘s beautiful display of Seafood Fest<\/strong> at the VIP Lounge, created by Chef Roger Ma. Chef Westley T Feist from Showcase<\/a> won the “Best Originality” with the Fully Loaded Baked Potato<\/strong>, a full vegan dish.\u00a0 \u00a0Finally, Notch 8<\/a> sends Chef Dennis Peckham wins the “Best Science” title with the Matsutake Ice Cream with Birch Syrup Crumble and Fir Gastrique<\/strong>.<\/p>\n

\"Lobster<\/a>
Lobster Terrine<\/figcaption><\/figure>\n
\"Seafood<\/a>
Seafood Fest at VIP Lounge photo by @MagMei<\/figcaption><\/figure>\n
\"Matsutake<\/a>
Matsutake Ice Cream with Birch Syrup Crumble and Fir Gastrique.\u00a0\u00a0<\/span><\/figcaption><\/figure>\n
\"Elemental<\/a>
Elemental Salad Spoon<\/figcaption><\/figure>\n

The\u00a0Cocktail<\/strong> Competition Winner <\/b>of the evening\u00a0was Matt Benevolli (formerly at Nomad) for his creation, the Renovatio<\/strong> (Latin: meaning; rebirth), mixed with\u00a0<\/u><\/u><\/b>Grappa, Odd Society Bittersweet Vermouth, Grapefruit Juice, Homemade Sweetened Coconut & Blanched Almond Milk, Grapefruit & Cardamom Bitters, and garnished with Grapefruit Peel.<\/p>\n

Presale tickets are already available for the 2021 event:<\/span><\/b><\/span><\/u><\/u><\/h3>\n

Science of Cocktails 2020 is held\u00a0 on February 4,<\/span><\/span>\u00a0202<\/span>1, at\u00a0<\/span><\/span>TELUS World of Science (1455 Quebec St, Vancouver, BC)<\/span><\/span><\/u><\/u><\/p>\n

Presale General Admission tickets cost $135 with a charitable tax receipt of $30. Presale VIP tickets cost $225 with a charitable tax receipt of $125<\/span><\/span><\/u><\/u><\/p>\n

See you next year at #ScienceOfCocktails #2021!<\/p>\n

Presale tickets are available until February 28<\/span><\/span>\u00a0at\u00a0<\/span><\/span>https:\/\/www.scienceworld.ca\/<\/wbr>science-of-cocktails\/tickets\/<\/span><\/a><\/span><\/p>\n