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Float Lightly

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

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