Over at its Twitter account, Dry Soda—or presumably, some representative of Dry Soda—is asking “if you could create any flavor of DRY Soda, what would it be?”

This is actually a conversation that I have with other beverage freaks/local soda guzzlers. Not just necessarily about Dry, but about gourmet sodas in general—for which bartenders find many a creative use in mock- and cocktails alike.

Now, Jones soda tends to get a little too crazy for my purposes (Christmas ham soda?) and I like that Dry soda has kept a lean line of flavors, and that it keeps things not to sweet and really honors the ingredients from which the beverages are fashioned.

But I like the idea of plum or rainier cherry, or maybe one with chervil? Brian Troxell, the bartender at Café Flora, says he could find a lot to do with a mint-flavored soda. Chefs around here are always cooking with Dry, wonder what they’d like to see.

Bit of weirdness: I got a press release even as I was writing this soda post: Rovers in Madison Park will be hosting a multicourse dinner featuring Dry soda pairings on August 2 at 5pm. Price is $60, a designated driver is unnecessary.

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