Shaking it up at Science of Cocktails

The fifth annual event was a whizz-bang success

Science of Cocktails, held February 6 at Science World, surpassed a cumulative milestone of $1.2 million raised for the Class Field Trip Bursary Program. Tara Rafiq photo

“This is just what we do,” says Trevor Kallies, president of the B.C. chapter of the Canadian Bartender Association and the creative force behind one of Vancouver’s most dynamic cocktail events. “This” isn’t just making great drinks, although it’s that, too. Mostly, though, it’s coming together to help those who need it most.

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9 Vancouver restaurants band together for week-long Pride cocktail fundraiser

The Mackenzie Room has rallied several Vancouver restaurants together for a week-long Pride cocktail fundraiser. Photo by Katie Cross Photography/courtesy The Mackenzie Room

The theme of this year’s Vancouver Pride Parade is “50 Years and Still Fighting” and with many across the city and region set to join in the celebration on West End streets, there are venues across Vancouver that are stepping up to raise awareness and money for Pride-related causes.

The Mackenzie Room has rallied together eight other restaurants for a week-long joint-effort cocktail fundraiser to align with Pride – and being a great ally is the fitting theme.

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Donnelly Caesar

Photo courtesy of Donnelly Group

With a few aromatic tweaks, the Donnelly Group’s Trevor Kallies has updated the classic cocktail created by Walter Chell in 1969. If you prefer it zero proof, he suggests substituting Seedlip non-alcoholic spirit for the vodka.

• 2 oz Absolut vodka OR Seedlip Garden 108
• 1 dash Tabasco hot sauce
• 1 dash Lea & Perrins Worcestershire sauce
• Top with Walter Caesar Mix

Garnish:
• Celery salt rim
• Skewer of Castelvetrano olive, pickled onion and cucumber spear
• 1 lime wedge
• Sprig of rosemary and thyme

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“Espresso” Martini

The “Espresso” Martini at Blackbird is actually made with house-made cold brew concentrate.

• 60ml Absolut vodka
• 30ml Kahlua
• 45ml Cold Brew concentrate* (espresso from home machine easy substitute)
• 3 dash Fee Brothers Black Walnut bitters
• 15ml simple syrup

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Scotch Coffee

Scotch Coffee at the Blackbird.

• 30ml The Glenlivet Founders Reserve
• 10ml rich demerara syrup (2:1)*
• 120ml coffee
• 15ml coconut whip*
• Toasted coconut shavings

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A fitting formula

Science of Cocktails shakes things up at Science World

The Clough Club’s Andrea Civettini won the cocktail competition at Science of Cocktails at Science World on Feb. 8, 2018. Science of Cocktails photo.
A sign outside the Science of Cocktails at Science World on Feb. 8, 2018. Joanne Sasvari photo.
Bartender and Diageo World Class Canada 2014 winner Grant Sceney at the VIP Lounge at Science of Cocktails 2018. Joanne Sasvari photo.
Bartender J-S Dupuis at Science of Cocktails 2018. Joanne Sasvari photo.
Bartender Kevin Brownlee at Science of Cocktails 2018. Joanne Sasvari photo.
Bartender Colin MacDougall at Science of Cocktails 2018. Joanne Sasvari photo.

With a puff of dry ice, the 2018 edition of Science of Cocktails has proven once again that physics, chemistry and thermodynamics are as important in your glass as the spirits and bitters.

Bartenders from all over Vancouver, as well as Calgary, Toronto, Halifax and Las Vegas, headed over to Science World last week to put their skills to the acid test.

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Cool beans

Bartenders are embracing how the unique properties of cold brew works in cocktails

istockphoto.com photo

Your morning cup of coffee may perk you up nicely, but that same java is more than ready to do the same for your cocktail hour. Forget the drip-filled wine glass containing a shot of Bushmills or Tia Maria, loaded with sugar, and covered with a slick of whipped cream from a can. And step back from the classic, yet oh-so-1980s, Espresso Martini. Coffee cocktails have upped their game.

And what’s behind this fashionable return? It’s all about that barista favourite, cold brew.

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Mix Master

Trevor Kallies finds inspiration in the international cocktail community

Lou Lou Childs photo

 

Leading the beverage program at the Donnelly Group keeps Trevor Kallies on his toes.

With responsibility for lists across the group’s pubs, cocktail taverns and nightclubs, his 15 years of experience behind the bar—10 as a serious cocktail contender—are invaluable.

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