The Exploratorium’s second annual Science of Cocktails event on Jan. 27 raised more than $50,000 for the museum’s educational programs. Guests at the sold-out gala learned about the physics, chemistry and biology behind the cocktails being made. McCalls served drinks and hors d’oeuvres. In keeping with the spirit of the evening, the array of hors d’oeuvres included oyster shooters in spicy Bloody Mary salsa and bay scallops & salsa fresca — both in shot glasses.
Attendees were treated to presentations from the Exploratorium’s own biologist, the Cocktail Lab and St. George Spirits. The artisan drinks were concoted by bartenders representing
some of the Bay Area’s best incuding 15 Romolo, Bourbon & Branch, and Comstock and Rye.
For more details on the gala evening at the Exploratorium, read Drew Altizer’s story on SF Wire.
Photo courtesy of the Exploratorium’s flickr slideshow.