Last night’s frosty temperatures didn’t stop the crowd from heading to Science World for its food and booze-filled fundraising event.
The fourth annual Science of Cocktails was another sell-out, which raised a total of $280,000 for its class field trip bursary program that allows students from underserved schools in Metro Vancouver to visit the kid-friendly museum.
More than 1,500 guests attended the highly anticipated soirée, where talented mixologists and chefs crafted cocktails and food-pairings that revolved around the theme of physics, biology, and chemistry.
Tasty tipples included a fizzy and aquamarine-hued Bath Bomb Gin and Tonic (Queensborough Gin, citric acid, sugar, and cornstarch), Colada de Maizena (Appleton Estate rum, milk, sugar, vanilla, and cinnamon), Frozen Bees Knees (Ungava gin, lemon, and honey), and Blanco Margarita (Don Julio Blanco Tequila, lime-acid blend, simple syrup, Angostura orange bitters, and saline solution).
Creative bites were also served throughout the night, including Parallel 49’s Science of Cheeseburgers, which utilized dehydration, gelling, nitrogen charging, and freeze-drying techniques. Tacos, charred pork belly, vegan hummus rolls, and salted toffee were also on menus.
Besides the food and drink, interactive and science-forward programs also took place. A synthetic human was available to chat and provide cocktail recipes, alcohol clouds were created, and a free-pour challenge was also available to guests who wanted to try their hand at professional bartending.
Don’t fret if you missed out on this year’s fundraiser—early bird tickets ($125 to $225) to the 2020 Science of Cocktails are now available online.
Scroll through the photos below to take a peek at last night’s sold-out event.