“Would you like to try a Penicillin?”
“Do I look like I need penicillin?”
And, so began the preview of the annual Science of Cocktails fundraising event at Telus World of Science Tuesday evening. The sneak peek allowed media to get a glimpse — and taste — of what ticketholders will enjoy Feb. 7, when Science World transforms into Vancouver’s largest cocktail laboratory.
The event is an opportunity for the city’s most talented bartenders and chefs to get their science on while showcasing the chemistry, biology and physics behind preparing modern cocktails and cuisine.
But back to the Penicillin… I watched as award-winning bartender — and Bacardi Portfolio Ambassador for B.C. — Kevin Brownlee whipped me up a Penicillin cocktail, which includes Dewar’s 12 whiskey, honey ginger syrup, lemon juice and ginger using the application of heat to create an evaporated mist to finish my drink.
I’m guessing it’s the healing properties of honey and ginger that account for the drink being named after an antibiotic, but I can promise you it was nothing but delicious.
The open-bar Science of Cocktails event includes 35 stations serving drinks crafted by award-winning bartenders. Food tasting is also included and at 15 stations so guests can check out molecular gastronomy bites from talented local chefs.
But Science of Cocktails isn’t just about creative, chemistry-inspired food and drink. Proceeds from the event are used to support Science World’s Class Field Trip Bursary. The program provides kids from underserved local schools an opportunity to visit Science World. An average class bursary to Science World is just under $900, which includes bus transportation, admission and an activity to take home.
The Science of Cocktails, sponsored by New Avenue Capital, also includes a bartender showdown and an award recognizing the best dish of the night.
Here’s just a brief glimpse of what attendees can look forward to Feb. 7.
Ultrasonic Gin & Tonic/Tanqueray No. 10
Bartender: Chris Enns
Smoked Old Fashioned/Jim Beam Black
Bartender: Yonah Sweetapple
Gin & Water with Tonic/Boodles Gin
Bartender: Trevor Kallies
Co-founder of the Canadian Professional Bartender’s Association
Braised Short Rib Wellington
Chef de cuisine Omar Hadi
Vegan Hummus Roll
Chef Hiroki Hatada
Seared Duck Breast on Spent Grain Crip
Donnelly Group: Development and Training