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Archive for January, 2008

The Ultimate Salty/Sweet Treat

Saturday, January 26th, 2008

das carmels 2

We here at DRY agree that one little sweet treat per day never hurt anyone.  If you haven’t yet experienced the majesty of salt carmels, now is the time.  Decadent, buttery, sugary, carmels are topped delicate flakes of seasalt, creating that same bi-polar flavor combination that got us addicted to kettle corn.  Some of our favorites come from Das, who also offer pieces covered in chocolate, mixed with ginger and pistacio or swirled with chai spices, just to name a few.  They also wrap and ship, making life just that much sweeter.  Try them with Lavender DRY for the ultimate experience.  www.dasfoods.com

Sweet Celebration

Friday, January 18th, 2008


Make everyday a celebration with Columbus-based Jeni’s Ice Cream, in amazing flavors like salty caramel, thai chili, dark cocoa with almonds, and Queen City cayenne.  Perfect for pairing with DRY Soda, Jeni’s ice creams are hand-crafted in small batches, creating unmatched textures and tastes.  We’ve been in heaven since ordering her “Signature 9,” nine pints of year-round best selling flavors for $85 plus shipping.  www.jenisicecreams.com

The Crush that Lasts for Years

Wednesday, January 16th, 2008


One of the first restaurants to carry DRY Soda was Crush, in Seattle. While we were certainly thankful for the business back then, what we really appreciated was the way Chef Jason Wilson embraced DRY and paired it so perfectly with his entrees. At a time when few people had actually heard of DRY, he helped us show there was a market for a refreshingly new kind of soda.

For that reason – and the fact that the food is truly amazing and the dining experience is a masterful escape from our jam-packed schedules – we try to eat at Crush whenever we can, and highly recommend it if you’re ever in town.  www.chefjasonwilson.com

Float Lightly

Sunday, January 13th, 2008

We remember being young and attempting to make ice cream floats out of every type of soda under the sun.  Some combinations were surprisingly good, while a mixture including a super sweet, dewy citrus soda and rocky-road harbored enough sugar to employ an army of dentists.  We recently discovered a float better than most at Noodle Theory in Oakland, Calif.  Head chef and owner Louis Kao has innovatively paired Rhubarb DRY Soda with strawberry ice cream, Lavender DRY with chocolate ice cream and Kumquat DRY with vanilla ice cream, offering his clientele a less sweet, yet equally delicious treat. www.noodletheory.com