Science of Cocktails raises $240,000 for class field trips to Science World
More than 1,500 cocktail fans flocked to Science World’s annual fundraising event, Science of Cocktails, this year, to help young students get their first taste of science.
The annual adult mixology night raises funds to ensure children from under-served schools in British Columbia can go on a field trip to TELUS World of Science.
This year’s Science of Cocktails, held earlier in February, sold out well in advance and made more than $240,000 for class field trips, according to organizers.
The well-heeled evening saw guests enjoy a huge myriad of cocktails created especially for the event, at 31 different bar stations around Science World.
Cocktails ranged from Kahlua Krispie Paralyzers to Gin and Tonic “Pop Corns”, many with a helping of liquid nitrogen to add that perfect ‘crazy science experiment’ sensation.
Guests could also fill up on everything from pumpkin brûlée canapes to whisky ice cream, at 13 gourmet food stations showcasing molecular gastronomy.
All the usual Science World installations were open, plus some extra fiery and fun exhibits being demonstrated by Science World staff and volunteers.
Campfire cocktail maker crowned winner
Meanwhile, in the centre of it all, cocktail makers demonstrated the science of their art, and competed for the glory of winning best cocktail.
The overall winner this year was Matthew Benevoli from Nomad restaurant, who created the “Campfire” cocktail.
Winning cocktail maker Matthew Benevoli, of Nomad restaurant, demonstrating how to make the Campfire Cocktail (Picture Listen Photography)
Campfire Cocktail Recipe
Take a rocks glass, light a cedar plank on fire with a torch, place the rocks glass upside down over the flame to extinguish flame and smoke will coat inside of the glass.
Then mix:
45ml Bourbon
20ml Dry Vermouth
20ml Ginger-Honey Syrup
15ml Lemon Juice
1 Dash Orange-Juniper Bitters
Shake all ingredients with ice in a shaker tin. Strain over the fully-iced cedar smoked rocks glass. Flame lemon peel and place on top of cocktail to garnish.
Tickets already on sale for 2018
Science of Cocktails began in 2016, hosting 1,100 people and raising $185,000. This year, organizers hoped to host 1,300 guests and raise $200,000 – but far exceeded expectations.
Big corporate donations this year came in from TK Shipping, who gave $20,000, and Wells Fargo, who donated US $10,000, while $9,367 was raised at the event itself.
Tickets are already on sale for next year’s event for a limited time. General access is $125, while VIP access is $225.
All tickets includes complimentary cocktails from bar stations and gourmet food stations throughout the Science of Cocktails event.
Here are some more photos of this Science of Cocktails to give you a taster!
Skyy Vodka station at Science of Cocktails (Picture Listen Photography)
Fun and games with static at Science of Cocktails (Picture Listen Photography)
Delicious cocktails at Science of Cocktails (Picture Listen Photography)
Vancouver Mayor Gregor Robertson and girlfriend Wanting Qu at Science of Cocktails 2016 (Picture Listen Photography)
A science demonstration at Science of Cocktail (Picture Listen Photography)
Pumpkin brûlée, puffed black rice and red onion chutney at Science of Cocktails (Picture Listen Photography)
Negronis made by MakerLabs’ robot bartender at Science of Cocktails (Picture Listen Photography)
Fiery science show at Science of Cocktails (Picture Listen Photography)
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