Earlier this month, as media, I was invited to attend the 3rd annual Science of Cocktails event at the Science World. It was the perfect venue as the Science World was transformed into a giant lab where drinks were changing from blue to pink, bananas being sous vide in honey, popcorn was frozen with liquid nitrogen, a “toothpaste” palate cleanser, smoking herbs, vaporized gin & tonic, fermentation, a sniffing station, foodies pulling themselves up a lift… the list goes on!
As part of the program, there was a cocktail competition. And the winner was Andrea Civettini of Clough Club with his Red-Eyed Bunny. The recipe was graciously provided to us:
- 60ml Seedlip Garden 108
- 22ml St-Germain
- 7.5ml Cucumber Water
- 7.5ml Simple Syrup
- 1 dash Chili Tincture
There was also a Best Dish Award and the winner was Chef Jesse Hochhausen of Showcase Restaurant & Bar with his Char Sui Pork Rillettes (my favourite bite at the media preview event)
Honourable Mentions
Best Taste: Chef David Robertson, The Dirty Apron with his Moroccan Braised Pork Shoulder (my favourite bite at the event)
Best Presentation: Chef Michael Chan, Peak of Catering with his Mad Beets
Best Use of Science: Chef Aubrey Pingitore, Parallel 49 Street Kitchen with One-Bite Butter
Best of all, the event successfully raised over $276,000 for the Science World Class Field Trip Bursary, to help send 8,000 students from underserved schools on a class field trip to Science World!
It’s my first year going to the Science of Cocktails and it was a lot of fun. Did you miss it? No worries, because the 2019 event is already scheduled for Feb 7, 2019 and pre-sale tickets are available until Feb 28. See you next year?
VanFoodies.com 
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