Science of Cocktails 2018 Preview

On Feb 8, 2018, the Science of Cocktails signature fundraiser will transform Science World at TELUS World of Science into Vancouver’s largest laboratory.  At this event, the city’s most talented bartenders and chefs will showcase the science behind preparing modern cocktails and cuisine.  I recently attended a media preview of what is in store for the big event.  Here’s a look at some of the cocktails, food and science that attendees will enjoy.

Cocktails

Guatemala Colada

Concept: Using fats/oils to make a cocktail

Recipe:

• 50 ml Ron Zacapa rum with coconut oil
• 22 ml Maillard Pineapple Cordial
• 22 ml citric acid and lactic acid solution
• Stirred, served neat

Bartender: Grant Sceney.  Presented by Diageo.

Yuzu Sake-Tini

Concept: Molecular Caviar Pearls flavor using Calcium Bath & Molecular Mixology

Recipe:

• 1 oz Prime vodka
• 1 oz Sake
• 1/2 oz simple syrup
• 1g citric acid
• Yuzu + sodium alginate pearls (in calcium bath)

Bartender: Diana Claxton (Showcase Restaurant & Bar) with JS Dupuis (Tableau)

Southern Ginger Belle

Concept:  Just how fast can you shake it?  Guests had their shaker speed measured.

Recipe:

• 60 ml Southern Comfort
• 30 ml Lemon juice
• 5 ml ginger juice
• 5 ml simple syrup
• 1 spoon Orange Marmalade

Bartender: Brice Peressini (The Victor, Parq Vancouver) & Andrea Civettini (Clough Club).  Presented by Charton Hobbs: Top Shelf Bar Club.

Old Fashioned

Concept: Laminar Jet Streamed Cocktail

Recipe:

• 2 oz Remy Martin
• 1 Sugar cube
• 2 Dash bitters
• Water
• Raisin garnish

Bartender: Gez McAlpine (Bruichladdich) & Cam Brown (Clough Club).  Presented by Makerlabs.

Food

Char Sui pork rillettes, yuzu pearls, miso sesame emulsion

Recipe: Can be found here

Chef: Jesse Hochhausen.  Presented by Showcase Restaurant & Bar.

Pink Flower Roll

Ingredients: Sushi rice, asparagus, Albacore Tuna, fried egg, topped with beet juice dye, white radish & shiso leaves

Chef: Takayuki Sato.  Presented by Hapa Izakaya

Chilled Jumbo Shrimp Cocktail with a martini cocktail sauce

Chef: Kyle Baker.  Presented by The Keg.

Science

Ping Pong Cannon

Guests witnessed the awesome power of air pressure as an ordinary ping pong ball was accelerated to over 700km/h – fast enough to puncture straight through the side of an aluminum beer can.

Cocktail Shaker Challenge

Attendees tested the strength and speed to be a professional bartender using sensor technology to track how fast they could accelerate a classic cocktail shaker.

Tinkering ‘Tinker-Bling’ (bow tie, necklace)

Craft yourself a light up LED necklace or bow tie by creating your own custom circuit.

Science of Cocktails is happening Feb 8, 2018.  For more information, visit here.  For a recap of Science of Cocktails 2017, check out this post.

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