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From Sloshed to Schloss 

Wednesday, Jun 1 2011
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We’ve all been there: newly sober, not drinking at a party, white-knuckling it through the accusatory pssst of freed beer caps and the hostile pop of liberated corks. The host, making do, offers you water from the tap, what’s left of the milk, or, if she’s a pro, name-brand sparkling water, your very own quart. It doesn’t have to be this way. If our foodie culture would cool it with the urban wines and Boothby cocktails for a moment it might see where the next frontier lies: soda. Specifically, the soda in Andrew SchlossHomemade Soda; even more specifically, the “shrubs” therein. A shrub is a temperance movement-era libation that replaces the snap of alcohol with a shot of (why not?) vinegar. Imagine if some kindhearted host, approaching your sad command post holding up the snack table, held aloft a freshly made raspberry shrub with extra vinegar. Or a spiced balsamic fig sparkler, a lightly salty caramel seltzer, a malted molasses switchel, or any of the fine, zero-proof drinks in Homemade Soda. You would feel gratitude, and very thirsty. At today’s tutorial, Schloss whips up a flight of drinks from his book, and perhaps uncorks a new trend.
Fri., June 10, 6 p.m., 2011

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Michael Leaverton

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