Bubbles, bubbles, toil and trouble! This time around, it wasn't witchcraft but science that was responsible for the "toil and trouble". And instead of "double", it was bubbles—both bubbly and soda for cocktails. And it was all for a good cause.
Science World delved into the appealing world of mixology with its inaugural fundraising event of the year, the Science of Cocktails. All proceeds from the event, held on February 4 at Science World, will fund their class field-trip program for students in underserved Lower Mainland schools.
The event, attended by about 1,100 guests, managed to drum up over $185,000 for the program. Not too shabby.
Bartenders from a wide range of venues and companies volunteered their time and expertise this event, including from the Keefer Bar, Bambudda, the Diamond, Prohibition, Hawksworth, L'Abattoir, the Acorn, Blue Water Café, Uva, Fairmont Pacific Rim, and Odd Society Spirits.
Although the various playful exhibits at the science centre gave the event a carnivalesque feel to the proceedings, there was an educational component as well.
Like a science fair for adults, the event featured various stations with bartenders serving up special drinks that demonstrated various elements of science, such as botanical brewing, fermentation, carbonation, physics, and gravity.
And then there were the drinks. Oh, the drinks!
On the fruity side, there was Supermarine's Adam Domet serving up Au-Revoir, featuring strawberry sea-salt with coconut pedialyte. There were plenty of choices for those with sweet-tooths, such as Aperol Spritz, with Aperol, Prosecco, soda, and—surprise!—Campari candy floss on top, served by Vancouver Club's Alex Black.
Bambudda's Tarquin Melnyk, at the alcoholic air station, offered Bubbles, Airs & Foam, a mix of Jack Daniels, lemon, lime, versawhip, and red wine that featured a whimsical top layer of bubbles.
Butcher & Bullock's Matthew Benevoli demonstrated how shaking affects the appearance, taste, and feel of cocktails with Cosmopolitans (vodka, vermouth, ice).
For dessert, Showcase Restaurant & Bar's Westley Feist offered a delicious frozen honey mousse with kaffir lime gel and lemongrass crumble.
There were some non-alcoholic options, such as Fentimans Sodas and Rise Kombucha.
Hors d'oeuvres and bite-sized food items, such as sliders, charcuterie spreads, sushi, chocolates, and dessert bars, were provided by the likes of Railtown Catering, BETA 5 Chocolate, and more.
Most of all, there was lots of dry ice.
Below are a few photos from the event but to look at the full gallery, click on the photo at the top.