Science of Cocktails Back Again on February 8

On February 8, 2018, Science of Cocktails will be back once again at Science World for the biggest cocktail night of the year. Not only does this event showcase the city’s most talented bartenders and chefs, it’s also the night where they unleash the most creativity, making every cocktail and plate a showcase of chemistry, biology and physics.

I’ve been lucky enough to attend the past 2 years and you have to believe me when I say, there is no other event like it.  Not only are there 25+ bar stations (all producing unbelievable concoctions), there are also 12 food stations as well as special activities like cocktail competitions and science demos.


Before I start talking about the drinks and the food, it’s really important to note that Science of Cocktails donates funds from this event to support thousands of kids from undeserved schools and allows them to visit Science World on class field trips. With the help of the funds raised by Science of Cocktails last year, over 8,000 students were able to visit Science World this school year!

Just this past week, media was invited to preview some of the cocktails, food plates, and activities at this year’s Science of Cocktails event. I’ve compiled a few of my favorites so you can look forward to tasting and seeing these for yourself when you go on Feb 8th!

Molecular Caviar Pearls by Diana Claxton and JS Dupuis of Showcase Restaurant and Tableau. These edible yuzu caviar pearls were made using a calcium bath, then dropped into a delicious Yuzu Sake-Tini. The pearls had a bouncy texture and the texture reminded me of  little agar jellies.

Shake it till you make it! Shaker Challenge was one of the most fun activities of the night! It really made me appreciate the effort (and strength!) it takes for a bartender to make just ONE drink… let alone hundreds of drinks throughout a regular work shift. This challenge is presented by Brice Peressini (The Victor, Parq Vancouver) and Andrea Civettini (Clough Club) and essentially, they have a measuring device attached to the shaker and you have to shake it as vigorously as you can! You can see how you fare against the others, and as a bonus you can drink the cocktail you just made!

‘Char Sui’ pork rillettes dish with yuzu pearls, miso sesame emulsion, rice cracker, togarashi, and perilla leaf was spectacular and I can’t wait to eat it again at the actual event. The dish was presented by Jesse Hochhausen of Showcase Restaurant and while the pork rillettes were fatty and rich, it was lightened by the perilla leaf and crumbled raspberries. The yuzu pearls (created by molecular gastronomy) rounded off the one-biter with great texture.

The Keg once again will be providing their Prime Rib Sliders and Chilled Jumbo Shrimp Cocktail as little nibbles during the night. Can’t go wrong with these signature items.

All in all, if you are interested in chemistry, physics, biology, or cocktails (pretty broad, eh?), I would highly suggest attending Science of Cocktails at least once. It’s a rare opportunity to be surrounded by such innovative culinary minds, get a chance to taste all of their creations, and have a great time while giving back to the community! I get giddy every year when it’s almost Science of Cocktails time because I know it’s just going to be a fantastic event.

Date: February 8th, 2018
Time: 8pm – Midnight
Tickets: $159 General (get tickets here)
Age: 19+

Want a chance to win 2 tickets to Science of Cocktails? Stay tuned for my ticket giveaway on Instagram!

Photos in this post courtesy of Christopher Guy (@picturelisten) and Science World (@scienceworldca).

Happy Eating!

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