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Archive for May, 2013

DRY’s Five Best Finds: May 2013

Friday, May 31st, 2013

We come across a lot of amazing stuff on the internet every day and always make sure to pass it along on Twitter and Facebook. However, some of that amazing stuff really rises above the rest. With that, here are the top five things we found and shared this month in food, design, sustainability, creativity and more.

Oh Joy! Fruity Summer Striped Ice Cubes

ice cubes

For a while now, Joy Cho has been one of our go-to sources for inspiration in design, food, DIY and more, and this Fruity Summer Striped Ice Cubes project beautifully shows you why. Joy lays it out easily: “Simply add layers of pre-made juice, smoothies, and/or coconut milk (which I love for its color and for a creamy touch) to standard ice cube trays.” If this doesn’t get your tastebuds excited for summer, there may be something wrong with you. This is one many “why didn’t I think of this?” ideas that pop up seemingly every day on Oh Joy! Give her a follow and get inspired.

Kinetic Floor Generates Energy From People Dancing

Ever thought your footwork was so fancy that you could power a small city? Can your Dougie outwork a dam? Well, we’ve got news for you. A company in the Netherlands has created Energy Floors, a modular flooring system that harnesses the energy from the movement of people dancing atop the tiles and converts it into usable electricity. Imagine: high school dances producing sustainable energy instead of just awkwardness!

For Good Cause: Attractive Kombucha Packaging Helps Rescue Dogs Find Homes

Kombucha is generally pretty good for you, but who knew it could be good for dogs? No, we wouldn’t recommend pouring your next bottle of ‘bucha into your pooch’s water dish, but California-based KOMBUCHADOG is doing its part to help handsome shelter dogs find new homes by featuring a rotating series of dogs on each bottle’s label.

Infographic: Cocktails From Great Works of Film & Literature

Find yourself parched while enjoying your favorite novel or film? Want to emulate Don Draper but have (thankfully) come to terms with the fact that you’ll never be able to pull off the fedora? Well, pair your passion with one of the potables from this infographic and mix up the drink of choice of your favorite protagonist.

High Dining Restaurant Suspends Foodies From a Crane

High class dining just got a little higher as Dinner in the Sky combines fine cuisine with 180 feet of elevation. While it costs up to $500 to get your seat, this once in a lifetime experience could be an interesting addition to your next Europe trip. You won’t find a more perfect marriage of dinner parties and construction equipment anywhere else.

FEATURED COCKTAIL: Bowser’s Afternoon Delight

Thursday, May 30th, 2013

Bowser's Afternoon Delight

BOWSER’S AFTERNOON DELIGHT

Back Bar USA | Las Vegas, NV

Ingredients

- 1.5 oz Belvedere Vodka

- .75 oz Kiwano Fruit

- .5 oz Fresh Lemon Juice

- .5 oz Jasmin Blossom Simple Syrup (or simple syrup also works)

- 2 dashes of Fee Brothers Flavorless foam

Serve: rocks glass

Garnish: skin of Kiwano melon

Directions

- Combine all ingredients (except DRY Soda) into shaker

- Shake and double strain into rocks glass

- Top with Cucumber DRY Soda

 

This drink is especially refreshing after a long day of dealing with pesky Italian plumbers. Follow @BackBarUSA for more cocktail suggestions!

5 Spots to Celebrate National Hamburger Day (Paired with a Bottle of DRY Soda)

Tuesday, May 28th, 2013

THE SPENCE - Atlanta, GA

A restaurant by DRY Soda’s Creative Director Richard Blais, The Spence is a full-on dining experience from the moment you sit down. You’ll get a dash of molecular gastronomy, one of Richard’s specialties, and get to experience his version of Minneapolis’ signature burger – the Juicy Lucy.

What to Get: Juicy Lucy

PS: if you’re hungrier for even more burger action, check out Richard Blais’ YouTube series Burger Lab on Tasted. There, he’ll feature a new burger each Monday that’s guaranteed to have your mouth watering.

8OZ. BURGER BAR - Seattle, WA

Borne from a collaboration between celebrity chef Govind Armstrong and Seattle’s own Kevin Chung, 8oz. Burger Bar brings a local and ingredient-driven focus to its burgers in a rustin, tavern-like setting. With many options to choose from, including burgers made from boar, turkey, lamb and the burger of the month in May featuring ground ostrich, The Madison paired with a DRY Soda keep us coming back.

What to Get: The Madison

EARLS - Denver, CO

Located in downtown Denver, Earls is the perfect blend of upscale and casual dining with a large capacity and any seating offering you can imagine. Get classy upstairs, sit casually on the patio on either level, the possibilities go on. Personally, we prefer a summertime seat on the patio with the classic Earls Bigger Better Burger and a DRY Soda.

What to Get: Earls Bigger Better Burger

ZOMBIEZ - Vashon Island, WA

Featured on Laughing Squid, Zombiez is a zombie-themed burger joint and fits in perfectly on Washington’s lovingly odd Vashon Island. Resurrected at the site formerly known as Zoomies, Zombiez’s fare is delicious and local, but unfortunately brain-free. Are you a fan of  zombies AND Quentin Tarantino? Celebrate both simultaneously and get yourself a Zombie Royale.

What to Get: Zombie Royale

CAFE FLORA - Seattle, WA

Just because you’re vegetarian doesn’t mean you have to miss out on a delicious food holiday like this. Cafe Flora is one of Seattle’s premier vegetarian restaurants and features all local and organic produce. While there are many tantalizing vegetarian, vegan and gluten-free dishes on the menu, they’ll have you covered if you’re in the mood for a hearty vegetarian burger.

What to Get: Chipotle Black Bean Burger

MIXOLOGY MASTERS CONTEST – 3 Winning Cocktails

Friday, May 24th, 2013

Mixology-Masters-WINNERS

Thank you to everyone who submitted their best cocktail/mocktail recipes to our Mixology Masters contest. After much deliberation (and taste tests), below are our three contest winners. Congratulations, happy sipping, and happy Memorial Day weekend!

Cocktail by Diana D.

Fizzy Floral Summer Tea | Secret ingredient: Lavender DRY Soda

Ingredients

1 oz. vodka
1 earl grey tea bag
1 part fresh-squeezed lemonade
2 parts Lavender DRY Soda
(optional) simple syrup, to taste
Serve: rocks glass

Directions
- Infuse tea into vodka for approximately 15 minutes
- Combine lemonade and Lavender DRY Soda into rocks glass over ice
- Add the tea-infused vodka

Cocktail by Murl L.

No name submitted Secret ingredient: strawberry

Ingredients
- 2 oz. 100% agave tequila
- 4 oz. Cucumber DRY Soda
- Juice of 1/4 fresh lime
- 2 finely chopped strawberries
- Dash of Kosher salt
Serve: tall glass
Garnish: orange slice and strawberry flag

Directions
- Combine ingredients in tall glass over ice
- Garnish with orange slice and strawberry flag

Mocktail by Jessica H.

Lavender Mock-jito | Secret ingredient: mint

Ingredients
- 8 oz. Lavender DRY Soda
- 1 tbs. freshly chopped mint leaves
- Splash of lime juice
Serve: tall glass
Garnish: lime wedge

Directions
- Combine ingredients in tall glass over ice and stir
- Garnish with lime wedge

5 Cocktails for Cinco de DRYo

Friday, May 3rd, 2013

Cinco De Mayo Cocktails - Peligroso Tequila

A Splash of Danger

Created by Todd Kunesh | Peligroso Tequila | San Clemente, CA

2 oz. Peligroso Cinnamon Tequila
1 oz. fresh lime juice
Vanilla Bean DRY Soda
Serve: rocks glass

- Combine tequila and lime juice in a rocks glass over ice
- Top with Vanilla Bean DRY Soda

 

Señor Scott

Created by Southern Wine and Spirits of Nevada | Las Vegas, NV

2 oz. Casamigos Blanco tequila
1 oz. Aperol
Blood Orange DRY Soda
1 lime
Cinnamon salt
Serve: collins glass
Garnish: thin strip of red bell pepper, thin slice of lime

- Rim half of the glass with lime and cinnamon salt and half fill glass with ice.
- Add tequila and aperol and stir.
- Top with Blood Orange DRY Soda and stir once.
- Garnish with red bell pepper and slice of lime.

 

Have a Good Bay

Created by Jair Bustillos | Back Bar USA Mixology Division | Las Vegas, NV

1 1/2 oz. Lemongrass-infused Bombay Sapphire East Gin
1/2 oz. Basil gomme syrup
1/2 oz. fresh lemon juice
2 oz. Cucumber DRY Soda
Serve: rocks glass
Garnish: Japanese cucumber slice

- Mix gin, gomme syrup, and lemon juice in cocktail shaker with ice.
- Shake and strain into rocks glass half-filled with ice.
- Top with Cucumber DRY Soda and garnish with Japanese cucumber slice.

 

Real Russian Bouquet

Created by Premiere Distillery | Illiois

2 oz. Real Russian
1 oz. elderflower liquer
Lavender DRY Soda
1/2 oz. lemon juice
Serve: martini glass
Garnish: fresh flower

- Combine ingredients in cocktail shaker over ice and shake
- Strain into martini glass and garnish with fresh flower

 

The Crazy 8

Created by Pomegranate Bistro | Redmond, WA

1/2 oz. St. Germaine Liquor
1/2 oz. Hendrick’s Gin
1 1/2 oz. Limoncello (we suggest Finamoré limoncello)
1/2 a passion fruit’s-worth of muddled seeds
Cucumber DRY Soda
Serve: tall glass
Garnish: thinly sliced cucumber, sliced lengthwise

- Combine ingredients in tall glass over ice
- Garnish with thinly sliced cucumber

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