How To Make Fassionola The Lost Syrup + Cocktails!
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- Опубліковано 6 сер 2024
- I'm a little bit fascinated with Fassionola. It is this long lost Tiki syrup with a dubious past. It pops up seemingly out of nowhere in classic tiki recipes and claims to be "the original" but almost no history on it exists, and nobody really knows what's in it or what it really was. Just that it popped up in a couple classic drinks in Don The Beachcomber texts without any definitive explanation. Almost everyone agrees that it is a fruit salad syrup that tastes primarily of Passionfruit and that's where the agreement ends, nobody can agree what the damned syrup is actually made of. And because of this so so many recipes for Fassionola exist and they are so so different. This video started as a quest to find the best recipe out there and ended with the development of my own version of this syrup. Hope you all enjoy the episode and try the recipe of tiki's most mysterious syrup.
Recipe at the bottom. And for even more recipes and articles visit our website www.theeducatedbarfly.com
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00:00 What is Fassionola Syrup
01:45 Equipment I recommend
02:23 Pineapple Juice PSA
02:58 Recipe
05:16 Preparing for Sous Vide
06:53 A few hours later
08:43 How long does it last and how to extend
09:40 Tasting
09:49 Recipe
09:53 Hurricane
11:33 Tasting Notes
12:13 Recipe
12:18 Cobra's Fang
13:17 Tasting Notes
14:02 Recipe
14:07 Bitter Fassionola Daiquiri
14:59 Tasting Notes
15:30 Recipe
15:35 That's it, go make it and let us know
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Recipes
Fassionola Syrup
500g Pineapple Juice
500g Caster Sugar
200g Strawberries
120g Blueberries
120g Mango
120g Papaya
1/4 Cup (59ml) Passion Fruit Purée
1/2 Tsp Dried Hibiscus Flower
1/2 Tsp Citric Acid
1oz (30ml) Overproof Jamaica Rum
Hurricane
1 1/2oz (45ml) Light Rum
1/2oz (15ml) Dark Jamaican Rum
3/4oz (22ml) Lime Juice
3/4oz (22ml) Fassionola Syrup
Cobra's Fang
1 1/2oz (45ml) Dark Jamaica Rum
1/2oz (15ml) Velvet Falernum
1/2oz (15ml) 151 Demerara Rum
1/2oz (15ml) Lime Juice
1/2oz (15ml) Orange Juice
1/2oz (15ml) Fassionola Syrup
2 Dashes Absinthe
Lime Wheel Mint Sprig Garnish
Bitter Fassionola Daiquiri
2oz (60ml) Light Rum
1/4oz (7.5ml) Select Aperitivo
3/4oz (22ml) Lime Juice
3/4oz (22ml) Fassionola Syrup - Навчання та стиль
I love/hate waking up to these. I love these videos, but it’s now 9 am and I want a drink
I love episodes focused on non-spirit ingredients, in part because the spirits I have access to are limited, but mainly because the whole cooking process is really fun
You’re awesome brother, thank you. You literally have helped me expand and improve my bartending skills and cocktails which reflect in the restaurant I work at. 21 years since I came out of bartending school and with you I’m still learning new things, for example I add a few drops saline to my cocktails now and they come out slightly better. Thank you once again 🙏
Love your channel and the vids! Always learning something new and enjoy the history of the cocktails and the proper ingredients. Very cool! Keep the content coming my friend 😎
That is a great tutorial. I love that syrup and those cocktails are gorgeous.
Very interesting recipes. Beautifully made video as always.
As a content creator, you are killing it and I love your channel soooo much! From a new cocktail enthusiast I’ve been deep diving, I have I love that that you explain EVERYTHING but that you explained the history as well. I’ve watched other cocktail channels, which, I do enjoy as well, but you and Marius are my favorite by farrrr!!! Slappy pants and crushy poo till the end!!! Love yous guys!
Thanks!!! It’s much appreciated!
THis sounds so so good. Can't wait to make this syrup.
Looking forward to trying this!
The 1 oz of 63% rum in 33oz of 0% juice only raises the total concentration to 1.9%. Yeast can take up to 10-15% before being stopped so I don't know if that actually helps prevent fermentation.
I've started getting into making my own syrups, definitely making this one soon! Cheers!
Hi Leandro, I completed this mix yesterday having done your spec almost entirely over 24 hours. The only variation was I had no citric acid so squeezed in the juice of half a lemon. Otherwise I used half your volumes throughout and ended up with over 600ml of the absolutely lovely syrup.
I didn’t want a hurricane last night but did make the Cobra’s Fang. It was a delightful drink and I could taste the Fashionola. I used Goslings 151 and Woods rum.
Nick from York
Finally! Thanks for this
Love this. We in the uk can’t get hold of fassionola so to see a recipe is great. I love a hurricane and have read about the syrup used in them. Did make a dragonfruit syrup today and this will be next on the hit list. No idea what to do with the dragonfruit syrup though. Love to see more abstract syrup recipes.
Very nice, sir 👏
I've learned a ton from you and your channel. I just wanted to drop you a note to say thanks!
Hey! Thanks for the support!
Fantastic video. Somehow drinks just taste better when you know how pure and fresh all the ingredients are. I'm guessing this fassionola would be great just added to sparkling water for a practically zero ABV drink.
It would be fantastic that way! Also coupled with a little bitter aperitivo for a spritz is nice too
Congratulations on your idea. The secret to happiness is doing what you love and striving for it. Go ahead, things will get better for you, I wish you luck. You have my full support. ❤
Hey! Thanks! That’s really sweet!
I made this! using the cold pressed method as I do not have a fancy immersion contraption. I enjoyed the process, just wish I could purchase fruit in smaller quantities so I didn't have to spend so much. I guess it was still cheaper than buying cocktail and sons, which is far more expensive once you add shipping. I got a liter and some 8 ounces or so extra on top of that. Its brighter and more complex to my palate than the cocktail and sons version. I smashed up the dried hibiscus and then let it sit over night in about 1/4 cup of water then added it to the bag before putting it through the nut bag. Enjoyed the process and the results and this will likely be my go to recipe for fassionola in the future. I might try and add some kiwi at some point, its a flavor I enjoy and I think would fit, although I'm unsure what it would do to the final color. Thanks for all you do here on the channel sir your videos are entertaining and educational.
Augh so tempting, maybe I'll try and make this over holidays. I love fashionola but always miss it on sale. Maybe booze-claus will bring me a SousVide setup for holiday seasonz.
I'm definitely going to make this.
I just made this tonight. I halved the recipe since I don't think I will go through all of it very quickly. I thank you very much for the recipe and cannot wait to make the Cobra's Fang this weekend! It's crazy how P/Fassionola got lost after all these years and it's too bad that no one has a record of it anymore. Maybe it will eventually come out! :)
I love my sous vide. I got a cheap one on Cyber Monday last year, and even though I'm primarily a cook, I use it far more often for making my own liqueurs and bitters. It makes the experimentation process more fun when you can make something in two hours rather than two weeks.
Fassionola with wine makes a great sangria too!
I blend the leftover sweetened fruit with lemon juice and ice to make a sorbet.
Thank you for sharing your recipe.
What ratios do you use for fassionola solids/ ice/ lemon juice? Do you re-sweeten the mixture before making it? I might try that!
@@rahulphatak3506 That’s tough to answer since it depends on a number of factors.
I didn’t squeeze the nut milk bag like Leandro does because my cloth isn’t fine enough to prevent all of the pulp and pectin from making it through; Therefore I probably had more water and sugar left over so I didn’t need to add any.
Add citrus to taste but you don’t want it too sour. I used 2 lemons worth or about 90ml and a cup of crushed ice, but not too much or it won’t blend.
@@LemonMeIon thank you!
@@rahulphatak3506 Hope it turns out for you! I like these zero waste ideas.
@@LemonMeIon agree! Thank you!
Halloween cocktail video or we riot.
this seems like it would be pretty close to the source, awesome stuff.
That is one big ol' batch of goodiness right there, thank you for the recipes! I might try this by cutting the specs down to a quarter since we're sort of a "family of two", or maybe do a half portion and invite all of my friends over for a fassionola cocktail party - a little bit of summer during the winter haha. One questions though, would it be possible to sort of mince up the fruits (including pineapple instead of juice) more finely or even puree them before adding sugar so theoretically there's much for flavour extraction due to significantly more surface area? I suppose this would make the straining step harder, though.
Love those “that might work” moments
Very cool, brother. This is what I do:
Fassionola
2 cups Passion Fruit Juice
3 cups Sugar
.25 cup Apple Juice
.25 cup Banana Strawberry Juice
.25 cup Guava Juice
.25 cup Orange Juice
.25 cup Pineapple Juice
.5 Tsp Rosewater
.25 Tsp Orange Blossom Water
Gonna have to try it
Amazing as usual ! How long will this syrup last once bottled???
This is a great video! Thank you! I have a question. I am making it right now using the cold press method. When do I add the hibiscus and how long should it set for before straining out the flowers? I love your channel! I also made your crème de mure last year which was a hit- I used it in a gin punch!
Very nice! That’s a good question. I’d add it in for an hour at the end of the extraction and see how that goes. Alternatively you could steep the hibiscus in 1/4 cup water and add into the syrup after pressing through a strainer
There are 7 different fruit in Hawaiian Punch! That’s usually the flavor profile I try to go for.
Lemon peel
Orange peel
Passion fruit
Mango
Guava
Papaya
Pineapple
@14:08 aperitivos/amaras work really well in tiki drinks. I sub the orange liquor/orange juice in my mai tais with either campari or aperol
Video starts, I see Rum Fire. This is gonna be good.
This recipe sounds amazing, thank you for sharing! How do you store your opened Funkin puree? And how long does it normally take you to get through one "pouch"?
Like a month or so. I also use to make passionfruit syrup
Wait, where's the orange peel garnish on the Cobra's Fang? I love that. Great video. Thanks.
Traditionally it’s a Cinnamon Stick but orange peel is a great idea
We make our own fassionola at the bar I work at and we use way more hibiscus, passionfruit puree, guava, sugar, strawberry
Slaying the Tiki syrup beast - fassionola. Thank Leandro. Interested in your choice of fresh pineapple juice vs cut fresh pineapple chunks. Since fresh pineapple juice is real work and the spec calls for other fruit solids, is there a downside to using easily diced chunks? I assume more than 500g will be needed since spec calls for 500g juice.
Less extraction of flavor is the only downside. Honestly you could cut all into chuncks and coat with sugar and allow yo sit 24 hours to allow the sugar to extract the juice and make a syrup and it would still be fantastic
Hey Leandro,
Have you ever looked at doing an experiment to see if adding booze really extends shelf life?
It looks like there’s a liter of syrup there, so even adding 1 oz of 190 proof everclear would put this at a little less than 3% abv. Do you reckon that’s really enough to stop fermentation or mold? If I recall correctly, pretty much anything is shelf stable at ~20% (obviously shelf stable is NOT the same as extending the shelf life). Rum fire is quite flavorful so keeping it out would change the flavor profile.
Thanks, keep up the excellent work!
The syrup is now a month old and still going strong. Pineapple ferments quite easily even in the fridge so it’s gotta be doing something
@@TheEducatedBarfly Depends on what your pineapple fermentation experience is based on. Sugar is antibacterial, so adding all that sugar could be having the greater effect on longevity, especially under refrigeration. Not to say your experience is bunk, rather that I do think a proper test is still worth doing if you find yourself with the free time. 😁
I have definitely seen claims that the small amount of alcohol really should not make a difference and that the sugar content in syrups and whether the container was sterilized prior to filling are likely to have the biggest impact on storage life. And if you think about low-ABV fermented beverages it makes sense, too. Fermentation can happen all the way up until something like 15% (think wine, etc.), depending on conditions, type of bacteria, etc.
I would definitely like to see this tested!
It is not really doing anything, at such low concentrations especially for cells that easily switch to fermentation instead of aerobic pathways.
@@ogreenius It also occurs to me that the sous vide step should help by killing off any yeast from the fruit.... There are many factors to this, it's fascinating!
Jonathan English was sold but didn't not shut down and is still available. It's a typical mass produced style of syrup though, corn syrup, artificial colors etc... There is a kickstarter for a book on the history of Passionola/Fassionola due out in 2023.
Yeah I’m aware of it. Follow them on instagram
Actually, It's made in small batches, and now made with cane sugar, the corn syrup thing was only a phase due to sugar costs. Check out Martin Lindsay's book for what may be the most accurate history of Fassionola, I'm not sure if it's actually available yet. There's a lot of misinformation out there. It's unfortunate that people don't do proper research before making assumptions based on bad reporting.
curious question: when doing a cold pressed syrup, would it make sense to mix the sugar with the fruits first before mixing it with the pineapple juice? would that extract more flavors from the fruits?
You know I did a ton of recipe testing for this video and I applied a lot of different methods including making a fruit salad and adding sugar and letting sit for 24 hours and the answer to your question is no, making an oleo saccherum as opposed to pineapple syrup didn’t extract more flavor at all. It was about the same. The Sous Vide technique though made the whole process a lot faster and the results were almost identical
DAMN Leandro, was that opening rehearsed or was it off the cuff cause that was some excellent, clear, succinct oration.
🤔
I turned Supercall's fassionola syrup into a cordial. I also really amped up the hibiscus to get a really intense red-purple drink.
Yes I found a lot of hibiscus adds to much bitterness for my recipe so I didn’t use a ton
Blueberries are an interesting choice to add! What was the inspiration for those, specifically? Did any other recipes include them?
As the original fassionola recipe is lost to time so there is no reference other than attempts to vaguely imitate it, and a lot of them include blueberries. e.g. the Thrillist and Moody Pantry recipes use blueberries and those are quite good.
Always includes: passionfruit
Almost always includes: pineapple, strawberry, blueberry
Often includes: hibiscus, mango, guava, orange, apple, cherry.....
@@JamesRyhl Yeah, I noticed those recipes using them as well. But still not clear why. I rather suspect blueberries were *not* in the original recipes. But I guess if it works, if works. 🤷♂
@@ogreenius I think it’s just because it tastes great. The original recipe eludes us anyway. Also blueberries add a lot of colour which is key. It wouldn’t have that dark red colour without them.
How would you do this without a Sous Vide? Simmer for 2-hours, and add back the weight of water to match what evaporated?
Any idea how approximately how much syrup you made based on the measurements of the ingredients in the description? It looks like it filled 2 16oz bottles, but Im not sure.
About a liter
Do you have the conversion between the powdered hibiscus and whole dried hibiscus flowers?
That I don’t have it’s probably equivalent to 1 tea bag steeped in 6oz of water
What do you think the shelf life for this would be?
Enjoy your videos! Too bad the original recipe has been lost. What we have now is several different entities speculating on what fassionola comprised.
Can you make a video showing some uses for oleo saccharum? Thank you
Yep
I love Nicaragua’s flor de caña in every expression
Unlike Tona- el sabor de communismo.
Flor de Caña is very good
@@TheEducatedBarfly my friend is from Managua Nicaragua and he always brings me the 12 or 18 year old flor de Caña. I also enjoy my country’s own rum “Diplomático” from Venezuela
Look at how cute you look in the thumbnail 🥰
I tried to make fassionola the other day but it was disappointing. I was able to make a syrup with most of the ingredients except Papaya and Passionfruit which were not available. It tasted fine but had an unripe banana aftertaste. I added Passoa to the mix slowly to taste. The Hurricane with the rest of the ingredients was just OK. Not a keeper.
I've made them with just Passionfruit puree and a bit of grenadine for color in the past which I liked much more.
I found the Passoa with a little Heering Cherry and some Orange juice tasted pretty good
Maybe just some Passionfruit and Strawberry puree with some pineapple juice.
Making the syrup was fun and not all that hard but nothing I'm interested in doing again.
I’m curious why you used lime juice in the hurricane. The consensus seems to be the original fassionola based recipe used lemon.
The same reason I didn’t use the original specs of 2oz of everything either. I’ve already done the hurricane on this channel, I decided to use different specs. Also I’m not sure that the original specs actually had lemon. I’ve seen an almost 50/50 split between lemon and lime in recipes claiming to be the original band lime juice is just a bit better in the drink. Just for those reasons and no others :)
Don’t you hate it when an integral ingredient in a cocktail goes AWOL - I’ve been searching for Kamm & Sons aperitif to make a cognac based cocktail for ages to no avail - any suggestions as a comparable replacement? Not too many ginseng based aperitifs out there
My first thought was a Rum Old Fassion..ola
Interesting recipe. I highly doubt the effects of adding the rum, though. You added 30ml of rum to about a litre of syrup. Even with pure ethanol you wouldn't get above 3% abv. That's not nearly enough to prevent funky stuff going on in your syrup.
Well the syrup is now a month old and the pineapple hasn’t yet fermented 🤷♂️do with that what you will
When I make this syrup I will make a grenadine daiquiri with fassionola instead of grenadine
9:02 That was more like 2 ounces
So much ice
Hurricane is made with lemon juice not lime juice.
Just a btw, "sous vide" is pronounced "sooh veed", rather than "sooh vee".
My Instant Pot sous vide goes down to 90 degrees.
"One ounce of overproof Jamaican rum."
1st 😭