How to make the REAL Hurricane with Fassionola!
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- čas přidán 25. 06. 2024
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It turns out the Hurricane as we know it today was probably created in either Puerto Rico or possibly Florida by Ronrico, a popular rum company. The Hurricane Punch was featured in the 1941 Ronrico Mixtro's Guide and then again in the 1944 "Rum Connoisseur." The Pat O'Briens Hurricane is said to have been created in 1942 and if so, it was most likely late in 1942 as it was December of that year when they moved into their current location.
This was news to me when I came across this info in the Ronrico guides but upon further research, this is not breaking news and many have given credit to Ronrico before. Mainly in some obscure places, but an article in the Daily Beast by Wayne Curtis discusses not only Fassionola but the Hurricane as well: www.thedailybeast.com/is-the-....
A detail I missed before filming this video from Curtis article states that "By 1956, according to a Cabaret magazine article quoting a Pat O’Brien bar manager, the recipe consisted of four ounces of rum, two of lemon juice, and two of fassionola." That means the only difference from Ronrico is using all lemon juice instead of lemon and lime.
Since uploading this video the TotalTiki has been updated to include Fassionola and multiple Hurricane recipes
Having said all of that, there is no doubt that the popularity of the Hurricane along with its long-term staying power is the doing of Pat O'Brien's and they deserve credit for that, otherwise, this drink would have been lost to time. There are probably more than a few of you that wish it was. I like it.
But the point of this video, to begin with, is Fassionola. There's not much else about the "lost tiki ingredient" except that it should be mainly passionfruit and then whatever other fruit you want.
/ p.fassionola
When it comes to "Hawai'i Tropical Rum Drinks & Cuisine by Don the Beachcomber" by Arnold Bitner and Pheobe Beach I come across a little harsh. I do want to give them credit. I like that this book was created. I appreciate the look of it, the colors, pictures, and overall style of the early 2000s. It's a nice little time capsule. The problem I have with the book is it was not vetted by someone that could have helped prevent these glaring mistakes. No recipe should call for you to "pour ingredients into a blender and shake for 1/2 a minute." Not a single typo either. It calls for this many times. The arguments about the Mai Tai are also wrong. Don created Tiki, let's honor him for that and many other things. But when the book blurb starts with how Don created the Mai Tai, you lost me already.
Recipes at the bottom of this description
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📃 Episode Chapters 📃
00:00 Introduction
01:44 What is Fassionola?
02:16 A book by Don the Beachcomber!
03:56 Blend of Drink Mixer?
05:16 Fassionola History
06:50 The Origin of the Hurricane
08:57 My Fassionola Recipe
12:55 Making the Original Hurricane
15:56 Tasting the Original Hurricane
📖 Recipe(s) 📖
Ronrico Hurricane Punch from 1941
1 oz lime juice
1 oz lemon juice
2 oz Passion fruit syrup (but use Fassionola!)
4 oz Rum
Suggested Rum: Appleton 12 and Smith & Cross
Fassionola - 750mL
300 mL Passionfruit Syurp
225 mL Strawberry Syrup
75 mL Pineapple Syrup
75 mL Mango Syrup
75 mL Grenadine
Syrups
These syrups will result in some leftovers which you can use on their own or use to fine-tune your Fassionola. If you want to avoid any waste or leftovers, anticipate you'll get about a 70% yield. That means the weight of your fruit + sugar will net you about 70% of your starting weight. Syrups were intentionally "cold" processed. You can also add in 1/2 tsp of Citric Acid per 1L to help preserve the syrup and its color.
Passion Fruit: 200 grams Passion Fruit Puree to 200 grams sugar.
Strawberries: 200 grams of strawberries to 200 grams sugar
Pineapple: 100 grams of pineapple to 100 grams sugar
Mango: 100 grams of mango to 100 grams sugar
Grenadine: • How to make real grena...
Fassionola in Parts
4 parts passion fruit syrup
3 parts strawberry syrup
1 part pineapple syrup
1 part mango syrup
1 part grenadine
#Fassionola #Hurricane #Cocktail
Since I finished and uploaded this video, the TotalTiki app has been updated to include Fassionola and multiple Hurricane recipes, including Ronrico.
Also, there are some arguments that the Hurricane is from the 1939 World's Fair at the Hurricane Bar. While that may be true, I have not seen any evidence other than a few websites claiming it. No details to confirm that. There was also a movie that came out in 1939 (filmed in 1938) called *Naughty But Nice* where a character orders a lemonade but is served a Hurricane which we know had rum in it. It's served in a Collins glass and is confused for lemonade. That is all we know. This appears to be the first reference to a drink called the Hurricane but does it include passion fruit? No one knows.
Just beat me to this. My app was updated last night. In addition to making homemade cocktail cherries, this will be my tiki project of the summer.
Just bought a papaya for the TT fassionola recipe
I didn’t know about the update until a comment on Instagram after I posted a pic of my hurricanes. The Beachbum always wins
@@makeanddrink I assume that the information might be from an advance copy of the Fassionola book that's coming out soon. It is otherwise a great coincidence to finally include fassionola in any of his material for the first time.
FLAMING HURRICANE RECIPE INGREDIENT TO USE 4-OZ CRANBERRY JUICE , 4-OZ ORANGE JUICE, 4-OZ PINEAPPLE JUICE, 4-OZ GRENADINE RED, 1-OZ MYERS DARK -RUM, 1-OZ VODKA SMIRNOFF 100 PROOF , 1-OZ LIGHT -RUM 1-OZ BACARDI 151 PROOF RUM POUR ON TOP USE LAST DIRECTIONS; MIX TOGETHER ALL JUICES, POUR RUM AND SMIRNOFF VODKA ABOVE WITH CRUSHED ICE IN A GLASS AND GARNISH WITH ORANGE SLICE. POUR 151 BACARDI RUM IN LAST
I love your videos. This is the best booze channel on CZcams. Funny. Straightforward. Honest. Thank you and keep it up. Cheers.
Thank you!
My guy, you're the next big cocktail channel. You're doing fantastic work here. Keep up the solid content.
I appreciate that! Thank you
@@makeanddrink you're quite welcome!
I totally agree. You do a fantastic job and I have learned so much from your videos!
I just found your channel and love it!!! And you’re in NorCal. I’m in Sacramento so I visit Smugglers and Pagan often!
Great videos, I’ll keep liking them, nice work
I've settled on a kind of simple fassionola recipe myself. I just go to walmart, and pick up couple bags of mixed frozen fruit, and some passionfruit puree. 2 parts tropical mix, 1 part berry mix, 1 part passion fruit, 3 parts sugar. Despite the inclusion of blueberry in there I do end up with a beautiful red color at the end.
Sounds good! I've not made with frozen but should work well and will give you something consistent that you could make again and again.
Much will be revealed in the Fassionola book. Stay tuned ...
Man this is better than watching a show on Netflix or Food Network. I’m definitely giving this a try soon.
Thanks so much!
This is an exceedingly impressive effort.
I do wonder though about the possibility that OG versions of Fassionola just weren't that exciting in terms of taste. If such a thing is true, then you're actually *elevating* this cocktail, which is an absolute good.
Just ordered a bottle of Appleton 12. Can’t wait. I absolutely LOVE the 8… So I’m super keen to try the 12! Definitely making my own fashionola 😍 then making this 😍
Derek once again a great episode! I love your historic tidbits plus blind tasting, hyper-measuring and over-doing it for the sake of "doing it right" Amazing! Cheers from Germany
Thank you!
Aww, man. Coruba is my Hurricane go-to.
Maybe next time!
Derek, another great video for a great channel. I watch them all. Thank you for doing all the work that you do and sharing the knowledge you uncover with us!
Great video. Your ability to navigate between speculations and facts is better than most! Excellent job presenting all this.
Much appreciated!
Another fantastic video. I don't know why CZcams took so long to suggest your channel to me last week, but I've been bingeing since. Very interesting history and take on the Fassionola!
Thanks Patrick, I appreciate it!
I've just made this and it was fantastic! I used an "easy" method of just mixing juice/puree of the fruit in the proportions you gave, with about 1/2 as much grenadine as that flavor can overwhelm for me. I added some sugar afterwards, a bit less for my tastes. Huge hit for everyone I've shared it with so far!
Excellent video man, almost 20 mins of pure excellence never felt bored for a moment! 😂
Well I hope you're a fan of Disney rumors and Indiana Jones because I have another lengthly one coming up real soon!
Great episode!
Great episode! And congrats on 4k followers.
Thank you!
I just bought more passion fruit to make some syrup so this is timely. Thanks
Another nice one! I have to watch every episode 2 to 3 times! Once for the history and complete episode, once for just the drink itself,.and sometimes a 3rd time just so I can try to see everything in and on your bar! 😮
Looks like I'm making fassionola this weekend! Gotta start mentally preparing the wife now! 😂
Goes good on ice cream as well
He said "refractometer" and I instantly subscribed. I have mad respect for people that are, somehow, more anal than me when making ingredients. 😂
Working on a few more things as well. Trying to find more information on citric acid and sodium benzoate levels to preserve syrups, but not finding much out there outside of the snow cone world. Also tinkering around with some of the Dave Arnold centrifuge techniques sans centrifuge and we'll see how that goes. It's only a matter of time before I get that digital refractometer.
@@makeanddrinksalad spinner?
@@laurencefrabotta1618 thought has crossed my mind! Found a super easy method today that I'll be testing
@@makeanddrink No Spinzall in the near future?
I’m happy to accept one!
Just found you and your videos are amazing! I'd love to see a passion fruit syrup vs fassionola hurricane comparison
I like that idea. Might try it for some older Don the Beachcomber drinks sometime soon. Thanks!
I wonder how the Ultimate Mai Tai rum mix would work with the Hurricane?
Another great video, Derek. Would love to give your fassionola recipe a try! This video answered a question you maybe didn't expect anyone to have - since Tropical Standard came out, I've been wondering if it's *really* necessary to buy an expensive digital refractometer. Your quick demo of the analog one tells me the answer is no, at least for now. Would love to know which one you bought - another tool you can add to your Amazon storefront.
I believe the main argument against the analog ones is that most of them don't go high enough and are 0-30 or 0-55 Brix. The only reason I somewhat trust the one I have is because I tested most of the syrups I had, including 2:1 simple and Agave and it was right on. I also don't care if it's wrong by 5 brix. Here's the one I found: amzn.to/3XKD4rf
I did similar research into what is fassionola years ago with no definitive answer. Best I could come up with - pre purée era was a consensus of Smuckers Raspberry syrup with a bit of Grenadine. Cocktails have moved forward since 15 years ago. Hawaiian 🌺 Punch has been the poor mans Hurricane for a long time. Was very disappointed when they started putting Sucralose and High Fructose Corn Syrup into Hawaiian 🌺 Punch.
Love your tidbits on history and your percentages
Another excellent video. Thank you! I'm definitely going to have to try your fassionola recipe, and bookmark that book coming out this summer. My go-to recipe is equal parts Denizen Merchant's Reserve and Denizen Vatted Dark. You get a nice balance between funk, body, and richness. I'm also 100% on the same page as you regarding splitting the citrus base. I'm on Android right now but switching back to iOS soon, definitely curious to see the Bum's "official" fassionola recipe. In the meantime, I also have Garret Richard's (surprisingly simple) spec on my "to try" list from Tropical Standard. Have you experimented with that yet?
I've not had Denizen Vatted Dark but it's on my shopping list. And I love how simple and different the Tropical Standard version is. Anything goes!
I also wish that there was an android version. I don't love the alternative subscription model
I wonder how Hampton 8 year and Pusser’s Gunpowder Proof would taste?
Title-(Real, original recipe)“And since there is no real Fasionola recipe, I made one up.” 😂 just havin a laugh but the drink was great! 👍🏻
Technically I should have used Passion Fruit syrup for the "real" recipe but where is the fun in that?
Great video! What's the name of the song at 2:16?
Clearly very good taste in this community! I do an easy Fassionola - use by weight 1 part Passion Fruit Puree + 1 part frozen tropical fruit chunks + 2 parts sugar, bag it and sous vide it. Have also used mixed berries, pineapple, and mango - VERY easy to tinker with. EXCELLENT in non-alcoholic sodas and mock-tails. Also pretty bomb as a base for sorbet or absorbed into a sponge cake in desserts. Remember to keep this in the fridge - it is not shelf-stable.
That sounds pretty good to me. I doubt I'll ever make it the way I did in the video again because I'll want to try something new and different.
One thing your forgot though... is to put it on vanilla ice cream 🔥
@makeanddrink one more ingredient I forgot to mention was roselle hibiscus... a few whole dried flowers or equivalent in tea leaves. Really pops that Pat O'Brian Red. Btw... absolutely love the channel! Really well done.
@@robbvaneck9153 how long do you find your Fassionola lasts in the fridge? I'd love to make some, but would hate to waste it id I make too much
@PatrickJaszewski like any of the 1:1 fruit syrups I notice it starts to go after a couple of weeks. my last batch I made a half sized amount of fassionola and froze back half the fruit for a second batch a few weeks later. You can also seriously tinker with the fruit as long as passion fruit is in the mix. So using small batches of mixed ingredients will be able to limit volume and give you flexibility.
@@robbvaneck9153 Awesome, thank you. I assumed that a couple weeks would be about the limit. I'll try the freezing option like I do with my falernum. Cheers!
Hmm, I tried the Smith & Cross / Appleton 12 combo, but I like straight Hamilton 86 and only lemon far more. I need to try blending it with something though. Probably Coruba 😅
never mind, you said strain, got it
Hey Derek, bought a bottle of Pat O’Brians hurricane cocktail mix. Never had Fassionola. Could this be a good replacement?
The ~ola was already used in company names in the late 1800s. ex. Shinola black shoe polish. 6:25
Yes, but many make the argument for Fassio "nola" as being from New Orleans because of the "NOLA" presence in the name.
Not to be confused with "ola" found in company names.
@@makeanddrink First of all, love the show and your set. Thanks for making so much great content. Thant being said, the ~ola was so common in company names at the turn on the last century, that even if there is some truth to the NOLA theory, they must of had to some extent in mind the "corporate" suffix.
According to Merriam-Webster dictionary online, NOLA was first used to mean New Orleans in 1958. Although the US did not systematically use the state abbreviation system until the early 60s, "LA" was known as an abbreviation for Louisiana as early as the 1830s. That being said, there is a good chance that "N.O. LA" was in fact used significantly earlier than 1958 in the import/export - shipping industry.
@JWHusby not disagreeing with ola being added to company names long ago.
What I’m referring to is that people (not me) often argue Fassionola is from New Orleans because there is “Nola”’in the name.
Fassionola was never a company name, but based on Passionola and there’s a whole book on it coming out soon.
wait, with the syrups do you strain the fruit out or macerate it into the syrup?
Did you ever consider putting hibiscus in the fassinola? I have seen recipes ask for it a lot.
Briefly, but I knew the strawberries would get me the red color and I wasn't sure if the hibiscus would overpower things.
It might be worth reaching out to Dary O'Neil From Art of Drink to see if he knows anything about Passionola or "ola" in general. I can't remember if he wrote anything in "Fix the Pumps" on the topic, but I imagine he has an opinion given his passion for all things soda fountain.
Darcy is a history machine when it comes to this stuff.
Love Darcy's YT channel and it's a relatively new find for me. Enjoying it for many reasons, but mainly because it's so many topics I know nothing about.
For most of my videos I'm usually pressed on time to try to get them finished which makes it difficult to rely on reaching out to anyone. Also, I'm sure he'd be helpful but I don't that would be opening a pandora's box because then I'd never leave him alone.
Now I’m feeling like adding all my fruit together for fassionola makes me a caveman! 😂
Even cavemen need to drink!
But to be real it might not matter at all. I just noticed certain fruits broke down differently, but if you made it both ways it’s very possible they taste exactly the same.
I tried making fassionola and it was a bit of work but not too bad. Unfortunately it just wasn't worth it for me. It somehow ended up with a note of green banana which was unpleasant. (There was no banana) Anyway. My best recipe is to use Passionfruit puree and a little of whatever fruit juice, syrup or liqueur is at hand; usually some Heering Cherry and pineapple juice. In the end it's not one of my go-to cocktails. Just on Mardi Gras. I use Pusser's Gunpowder Proof rum.
Hurricane was always one of the most interesting and fascinating cocktails to me, went down the rabbit hole a few years ago. Ive tried so many versions and I guess there is no 'real' version. I really wanted the red version like O'briens, grenadine is not the answer, monin tiki blend is not the answer, fassionola could be the answer but that leads to custom blend of juices and syrups probably like what O-Briens does and what you did here. Its possible original Fassionola is just red passion fruit syrup or a red 'fruit punch' syrup. Do we even know what color the original cocktail was or like you implied, who made it.
The original Hurricane from Ron Rico as well as O'Brien's was probably orangish as it was almost certainly made with passion fruit puree, syrup, or Passionola and not Fassionola. As for the Hurricane that came before those version out of NY/NJ and Hollywood, no one knows what that drink was except it possibly looked like lemonade.
I feel like you could see the number when sipping from the glass
And why would I care to do that?
Yes Johnathan English still does make Fassionola. It is delicious. Why didn't you just buy some and try it.
Because it's only sold on eBay, they don't show the back label or ingredients list, from what I have heard it's #1 ingredient is High Fructose Corn Syrup. What they do say is they only been making it for the last 25 years, even though it appears they have been making it longer and the current owner is not the original owner. They also say their recipe is from 1914. That would mean they didn't invent it and no matter who makes it, if it comes in a shelf stable bottle from the store I can promise a homemade version is better. That's why I made my own.
love everything you do but man, this fassiionola was sweeter than Hawaiian Punch. The sweetness overpowered the fruit.
Yeah but it’s supposed to be a syrup. Sure sweetness is subjective, but this was Brix adjusted to 50 Brix meaning it’s on level (if not less sweet) than any commercial fassionola or passion fruit syrup. I can’t think of a single example of making a syrup like this under 50 Brix, only people making it even sweeter.
It should be much sweeter than Hawaiian Punch, but every syrup for cocktails should be.
@@makeanddrink ok thanks, just getting into tiki but not a fan of sugar/sweetnees. maybe it’s just not for me.
@@jlswrighty I get that. Pretty much all cocktails outside of classics that get sweetness from vermouths, wines, or liqueurs will call for some syrup and that syrup is usually as sweet as the one in this video.
I like the way you handle the subject. I gotta say that all this flappery about who invented what and which recipe is authentic is pretentious and annoying AF. TIki is a made up aesthetic used to sell booze, we all know this. So what is there to take so dang seriously?
I mainly agree with that. I'm more interested in the stories behind these things. At the end of the day, every cocktail is a variation of something that came before it for the most part.
I love the history of these great cocktails…keep it coming
Only 2oz of rum,no thanks!!!
The recipe calls for 4 oz of rum.
America use onces not metric
I for one have never purchased a 25.361 oz bottle of rum. But you do you.
(and ounces isn’t a system FYI)
The world is not America. The rest of us have moved on and use the Metric system.