Dearborn Press & Guide

My friend, Vinny the Tax Man, says taxes are simple. It's the form that's complicated.
Proud as we are to be Americans, the annual pressure-filled ritual of tax deadlines can be slightly de-spiriting. But when its finally over, a fun way to lift your spirits is by titillating whatever taste buds you have left with some interesting new beverages that keep swirling into the market place.

Ever taste litchi, the exotic Japanese fruit that is traditionally served at the end of a meal? You don't have to because a new liqueur, Soho litchi, nails this aromatic citrus flavor perfectly. The aroma is reminiscent of rain forest flowers with distinctive citrus and rose petal overtones. Its slightly sweet taste makes a great palate lifter with tonic, orange juice and lemonade. A litchi martini with a splash of cranberry juice sounds like fun and a dash of this flavorful liqueur will add luscious mystery to any fruit salad.

While this Soho liqueur is produced through an infusion process, a different procedure is employed to make cream liquors. They are made through a complex process in which molecules of alcohol enrobe molecules of protein. This makes the products shelf-stable and full of rich creamy texture.

A new cream liquor pouring into the shelves is Amarula, a blend of oak aged liquor and the fruit of the Amarula tree, indigenous to South Africa. This smooth and captivating beverage can be served neat, over ice or in creative cocktails. I think it would be absolutely alluring over vanilla ice cream, in coffee, or blended into tiramisu.

And finally for the vodka lovers, vodka is taking a new slant with an import from Sweden called OP. Based on the classical formula for caraway flavored Aquavit, OP is a unique blend of high quality vodka with natural peach, orange, and ginger distillates. The combination of fruit and spices makes this a versatile mixer to drink straight, on the rocks, with a twist of your favorite fruit, or as a core ingredient in gin and vodka drinks.

I have a simple recipe for sautéed peaches with OP or any citrus-based liquor such as Cointreau. In a medium pan, drop in a knob of good butter, one or two firm sliced peaches and a sprinkle of sugar. Heat thoroughly and the add a splash of OP and cook for three of four minutes more, serve over anything and relax… tax season is over.