Science of Cocktails is back and we’re so excited to celebrate its return with you after a 3-year hiatus.
We encourage you to interact with the bartenders and chefs creating food and drinks – ask them questions, snap photos, and record videos. And when you share them on social media, don’t forget to tag @scienceworldca and use the hashtag #ScienceOfCocktails.
Curious to learn more? We can connect you with a spokesperson.
The Cause - Science World Bursary Program
Ticket sales to Science of Cocktails support our Bursary program, which provides free access to tens of thousands of people who may not otherwise be able to visit the dome. Our organization can’t fulfill its mission—to ignite wonder and empower dreams for everyone in BC—without providing free access to those in our communities facing barriers. In 2022, over 40,000 visitors benefited from Science World’s bursaries. Your support makes fun, memorable and relevant science-learning experiences available for all.
Cocktails
Campari - Classic Negroni
Maker’s Mark - Gold Rush
Jack Daniel’s - Air Foam
Sheringham Distillery - Cocktail Caviar Martini
Jayson has been a bartender for 8 years in the city of Vancouver and currently works at Gallery Vancouver. He has a massive interest in the local and global bar scene and has made a name for himself throughout the years. He loves sports and enjoying what Vancouver has to offer. He has always wanted to participate in Science of Cocktails as he knows it is an amazing experience for guests and bartenders alike!
The Cocktail: We've taken the classic negroni and garnished it with a gummy bear version of itself — creating a cocktail within a cocktail.
Micah Dew has been perfecting his skills in the hospitality industry for over two decades and specializes in mixology, bartender training and menu development. Micah’s drive and passion have brought him many opportunities including a number of television appearances on Rachel Ray, Dragon’s Den and Breakfast Television (BT).
The Cocktail: A showcase of how run-of-the-mill beeswax can affect a cocktail. This drink's spirit has been aged in a beeswax 'egg'.
Key Ingredients: Beeswax infused Maker’s Mark, lemon, local honey
Matt currently writes for The Alchemist Magazine, works with Mixxit Canada & Beam Suntory as an Educator. He shakes drinks with Lavish Liquid and takes on private events through referrals. He has been bartending for 18 years and the current (2 time winner) SOC cocktail competition Champ. He loves making custom cocktails for people, something special just for them.
Sara Campbell
Sara has worked in the bar Industry for over 20 years. In 2017 she won a spot to Cuba with Havana Club Rum in their national cocktail competition. She has worked at Joe Fortes for 8 years, and its currently working at Nook and Italian Kitchen. She has recently finished a program at BCIT in Sustainable Event Management
The Cocktail: The first impression of this drink is that it is all-important — thanks to the use of air foam as opposed to regular foam. This gives the drink an additional aroma.
Key Ingredients: Lynchburg Cold Brew (1938 Series Jack Daniel’s Bonded Whiskey, sugar, bitters, cold brew, chocolate coffee foam)
Coulter loves learning about cocktails and how to combine flavours and ingredients in interesting new ways. He has been bartending for over 3 years now and loves experimenting and learning from other people in the industry. He hopes to provide a great experience at Science of Cocktails to guests and support this cause. He is looking forward to learning from all the other SOC bartenders.
The Cocktail: Likely the most famous molecular mixology technique of all time. Cocktail Caviar has been wowing cocktail enthusiasts for years. Our caviar provides the classic twists many enjoy: the Dirty Martini’s Olive brine and the burnt martini’s scotch rinse.
With a passion for the culinary arts, specifically Japanese cuisine, Jay oversees the culinary team at Hello Nori. A dynamic leader, with more than 15 years of culinary experience, Jay continually strives to expand his knowledge, while being an enthusiastic and supportive mentor to his team.
Most recently, he was the head chef at Minami where he was known for pushing boundaries when creating unique dishes.
Since 2012, Jay has travelled to Japan annually, working at day stages in various restaurants to learn new skills and techniques.”
The Food:
Signature Handroll station – several varieties of Hello Nori’s signature hand rolls prepped individually to guest order
Sashimi Station – Beautiful display of fresh sashimi
Cut rolls and Oshi – Varity of cut rolls and oshi flamed on site
Howie Kwok launched his culinary career in Joel Robuchon's Michelin starred restaurant in Singapore. His culinary passion has taken him through Asia and Vancouver over the past 15 years. Howie joined Savoury Chef in 2023, where his love of food and inspired dining will take Vancouver's catering scene to new heights.
The Food:
Mushroom & Brie Tartine - Truffle mushroom purée, Canadian brie, vanilla tart and candied walnuts
Evan Elman is a young chef hailing from Cambridge, Massachusetts, now based out of Vancouver, BC. Evan has traveled to exotic locations as a cruise ship chef in Antarctica and a Sous Chef on the remote island of Haidi Gwaii. Evan has also worked with the Hawksworth Group in Vancouver and orchestrated pop-up dinners in New York City, hosted by Samy Road, and attended by diners from the New York Times, Food & Wine, and Complex Magazine among others. Evan also worked as the Chef de Partie at Relais & Châteaux’s Wedgewood Hotel & Spa, a 5-diamond hotel in downtown Vancouver. Most recently, Evan landed his first Executive Chef position at Dinner in the Sky Canada, which inspired him to create his private dining service, Vancouver Private Dining.
The Food:
Edible rocks with caramelized white chocolate and raspberry powder.
Science!
Our team will be here tonight displaying some of the fun scientific elements that will be at Science of Cocktails, including:
Tablecloth Tower - Explore the science of friction and inertia by whisking a tablecloth out from under a giant tower of metal cocktail glasses and trays
Liquid Nitrogen - Marvel at the amazing properties of supercooled materials as we use liquid nitrogen to chill a variety of objects to almost -200 degrees Celsius
Super Laser- Discover how light energy can absorb and reflect with our super laser that can pop a balloon INSIDE another balloon
Science of Cocktails Event Details
Date: Thursday April 27, 8 pm - 11 pm (VIP and media access starts at 6:45 pm) Location: Science World, 1455 Quebec Street Tickets: $185 Regular / $289 VIP (Sold Out)
Back after a three-year hiatus, Science of Cocktails will transform Science World into the world’s largest cocktail laboratory of the year. Science World is inviting Vancouverites to mix and mingle for a great cause – the event supports kids, families, and teachers across the province by providing free access to the dome.
With over 30 different bar stations, guests will engage with the city’s most talented bartenders as they showcase the science behind their tastiest tipples and enjoy mouth-watering food samples sponsored by locally renowned restaurants and caterers. Witness astounding science shows, explore our galleries, and mix and mingle with the nerdiest cool kids in town.
Jeff is a senior graphic designer at Science World. His illustration work has been published in the Walrus, The National Post, Reader’s Digest and Chickadee Magazine. He loves to make music, ride bikes, and spend time in the forest.
About the sticker
Egg BB
Artist: Jeff Kulak
Jeff is a senior graphic designer at Science World. His illustration work has been published in the Walrus, The National Post, Reader’s Digest and Chickadee Magazine. He loves to make music, ride bikes, and spend time in the forest.
About the sticker
Comet Crisp
Artist: Jeff Kulak
Jeff is a senior graphic designer at Science World. His illustration work has been published in the Walrus, The National Post, Reader’s Digest and Chickadee Magazine. He loves to make music, ride bikes, and spend time in the forest.
About the sticker
T-Rex and Baby
Artist: Michelle Yong
Michelle is a designer with a focus on creating joyful digital experiences! She enjoys exploring the potential forms that an idea can express itself in and helping then take shape.
About the sticker
Buddy the T-Rex
Artist: Michelle Yong
Michelle is a designer with a focus on creating joyful digital experiences! She enjoys exploring the potential forms that an idea can express itself in and helping then take shape.
About the sticker
Geodessy
Artist: Michelle Yong
Michelle is a designer with a focus on creating joyful digital experiences! She enjoys exploring the potential forms that an idea can express itself in and helping then take shape.
About the sticker
Science Buddies
Artist: Ty Dale
From Canada, Ty was born in Vancouver, British Columbia in 1993. From his chaotic workspace he draws in several different illustrative styles with thick outlines, bold colours and quirky-child like drawings. Ty distils the world around him into its basic geometry, prompting us to look at the mundane in a different way.
About the sticker
Western Dinosaur
Artist: Ty Dale
From Canada, Ty was born in Vancouver, British Columbia in 1993. From his chaotic workspace he draws in several different illustrative styles with thick outlines, bold colours and quirky-child like drawings. Ty distils the world around him into its basic geometry, prompting us to look at the mundane in a different way.
About the sticker
Time-Travel T-Rex
Artist: Ty Dale
From Canada, Ty was born in Vancouver, British Columbia in 1993. From his chaotic workspace he draws in several different illustrative styles with thick outlines, bold colours and quirky-child like drawings. Ty distils the world around him into its basic geometry, prompting us to look at the mundane in a different way.
