New Soho, Lychee-Based Liqueur From Pernod

Pernod Ricard USA’s latest release is a 21%-abv lychee-based liqueur called Soho. The lychee liqueur is the first of its kind available in the U.S., though both Bols and DeKuyper sport lychee flavors among their global portfolios and Soho itself has already developed a growing following in Europe and Asia. Retailing for $19 per 750-ml., Soho was test-marketed in Philadelphia and San Francisco last summer and has lately been introduced in California, Arizona, Washington, Nevada and Hawaii. A full national rollout is slated for September.

“Timing is perfect for a lychee liqueur, especially in major metropolitan markets where the cocktail craze is in full swing,” says Dolores Concepcion-Daniels, Soho’s brand manager. In targeting the on-premise accounts where cocktails have lately thrived, Soho’s marketing message is accompanied by an array of mixed drink recipes, including a Lychee Martini, Forbidden Fruit (Soho paired with grapefruit juice) and Crouching Tiger (Soho paired with Tequila).

Soho joins Kahlua and the Hiram Walker cordials line in the liqueurs division of Pernod Ricard USA. Late last year, Pernod opened Malibu-Kahlua International at the former Allied Domecq NA headquarters in Westport, Connecticut, now the seat of Pernod’s marketing operations for the Malibu flavored rum line and its sizable global liqueurs business.

Adapted from a recipe by Chris Hopkins, bartender at Ana Mandara restaurant in San Francisco.

INGREDIENTS:
2 ounces gin

3/4 ounce Soho lychee liqueur

1/4 oz fresh lemon juice

1/8 ounce simple syrup (optional)

1/8 ounce grenadine

1 orange twist, for garnish

INSTRUCTIONS:
Fill a cocktail shaker two-thirds full of ice and add the lychee liqueur, gin, lemon juice and simple syrup (if using). Shake for approximately 15 seconds. Strain into a chilled cocktail glass, pour the grenadine into the center of the drink and stir gently. Add the garnish.

Source: avenuevine.com