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Fassionola? |
Alnshely
Tiki Socialite
Joined: Mar 24, 2002
Posts: 974
From: Oceanside CA
|  Posted: 2004-11-17 11:51 am Permalink
I have not tried the green yet. the red is "fruity", punch like. It makes some real tasty drinks out of the DTB book.
Mahalo,
Al
[ This Message was edited by: Alnshely 2006-12-21 06:55 ]
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laney
Tiki Socialite
Joined: May 20, 2002
Posts: 631
From: orange county CA
| Posted: 2004-11-17 1:12 pm Permalink
A bit off topic...but, I remember having Hawaiian Punch as a syrup. It also started as a ice cream topping.
In a search to see if they still make it in syrup form I came across a brief history of Hawaiian Punch and was shocked to find out it was born in a garage in Fullerton CA, my home town!
http://www.dpsu.com/hawaiian_punch.html
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teddy-bear2003
Member
Joined: Dec 29, 2004
Posts: 3 | Posted: 2004-12-29 10:07 am Permalink
We have an (empty) bottle of the Original Passinola South Seas Mix Base (since 1916). The ingredients are: sugar, artifical coloring, blend of reconstitued citrus fruits, citric acid, orginal blend of passion fruit and other fruit flavors. Contains 1/10 of 1% benoate of soda. The address of the company is Fassionola Products P.O. Box 2354 Van Nuys, CA 91494. We have tried calling but no answer. We are looking for a source too.
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KuKuAhu
Tiki Socialite
Joined: Dec 23, 2002
Posts: 567
From: Kahiki, Ohio
| Posted: 2004-12-29 4:31 pm Permalink
Well, the current Fassionola situation on my end is as follows:
Use Hawaiian Punch concentrate until I find some Fassionola or somebody sends me a small sample which I can try to replicate.
Or as mentioned above, if someone who actually has some on hand could do a side by side taste test of Hawaiian Punch syrup and Fassionola...
If the HP frozen concentrate were mixed to the same syrup consistency as the Fassionola, and the taste test proved to be positive, it might just solve the whole issue for everyone.
I have a gut feeling that the HP syrup would be a very close match.
Ahu
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teddy-bear2003
Member
Joined: Dec 29, 2004
Posts: 3 | Posted: 2004-12-30 12:16 pm Permalink
We just got a bottle of Trader Vic's Passion Fruit mixture (double strength). It seems to be the same as Fassionola.
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JTD
Tiki Socialite
Joined: Apr 07, 2003
Posts: 407
From: J'ville
| Posted: 2006-03-31 09:32 am Permalink
Do you think Fassionola was a rip-off of Passionola? See entry in CoctailDB: http://cocktaildb.com/ingr_detail?id=345
I'm guessing yes and will quit my search for Fassionola and just use TV's passion fruit syrup.
JTD
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I dream of tiki
Tiki Socialite
Joined: Jan 12, 2004
Posts: 494
From: Pittsburgh, PA
| Posted: 2006-03-31 09:53 am Permalink
Well done, JTD. Happy to see this question put to rest. Cheers!
Wouldn't it be twisted if it turned out to be mis-spelling of Passionola all this time? 
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Kono
Tiki Socialite
Joined: Oct 08, 2003
Posts: 1266
From: Orlando
| Posted: 2006-03-31 5:27 pm Permalink
I have a hard time thinking that Fassionola is simply colored passion fruit syrup. At least one recipe in the Don the Beachcomber book (Pi-Yi, and I swear there's another but cannot find it) has both Fassionola and passion fruit juice. Realizing that syrup and juice are not the same it would still seem odd to have a drink with some of both. For what it's worth, there is also a recipe (Cherry Blossom Punch) in the DtheB that has Hawaiian Punch and Fassionola as ingredients.
The name "Fassionola" suggests that passion fruit juice or flavoring is likely a central component of Fassionola but I'd think there would be other flavors as well or else it wouldn't be described as a "fruit flavored blend" when passionfruit syrup was already being used in other recipes.
The unfortunate thing is that this could probably be solved very quickly if the TC brain trust could get it together. We have members who are very good at reverse engineering (or at least replicating) drinks and we have members who own bottles of Fassionola.
Can someone mail an ounce or two to KK Ahu or Pablus and see what they come up with? In the name of SCIENCE!! this needs to be settled. 
_________________
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thejab
Grand Member (first year) 
Joined: Mar 25, 2002
Posts: 2984
From: Forbidden Island, CA
| Posted: 2006-03-31 5:41 pm Permalink
Hey, there's a wikipedia entry on Fassionola! OK, who on TC wrote it? Anyway, it says to substitute hawaiian punch syrup.
http://www.answers.com/topic/fassionola
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thejab
Grand Member (first year)
Joined: Mar 25, 2002
Posts: 2984
From: Forbidden Island, CA
| Posted: 2006-03-31 5:53 pm Permalink
The Passionola bottle shown on CocktailDB shows the ingredients as: Sugar, Water, Juices of Passion Fruit, Apricot, Peach, enhanced by True Fruit and Artificial Flavors, Fruit Acid, Pectin, Certified Food Color, and Benzoate of Soda. Sounds like more different flavors then Passion Fruit Syrup has. I would guess that Passionola was one popular brand, and Fassionola was another popular brand for the same type of mixer.
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captnkirk
Tiki Socialite
Joined: Nov 06, 2002
Posts: 319
From: Hockessin, Delaware
| Posted: 2006-04-01 04:54 am Permalink
I have found another substitute for Fassionola that is common and works perfectly.
Pat O'Briens Hurricane mix. It comes as a powder so you can order it cheaply from the internet if your local grocery or liquor store does not stock it. A liquid mix and concentrate are also available but not very common outside New Orleans.
Have Fun
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pablus
Tiki Socialite
Joined: Jul 23, 2003
Posts: 2146
From: www.crazedmugs.com
| Posted: 2006-04-01 09:36 am Permalink
BK is good at reverse engineering, too.
Al-ii, send me an ounce of the green fassionola and I'll have a recipe for it in 4 days.
Corn syrup. Blecch.
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KuKuAhu
Tiki Socialite
Joined: Dec 23, 2002
Posts: 567
From: Kahiki, Ohio
| Posted: 2006-04-02 2:14 pm Permalink
Yes, reverse engineering it would not be difficult with an ingredient list and a sample. Hell, that's all it took for me to copy Sazerac Falernum.
I agree that Pablus or BK could easily do the same. I'd love to get a hold of a sample, and I'd be willing to trade a sample of one of the homemade versions of items I produce for it, as well as the recipe for said samples from both (my recipe for the sample I send, and the recipe I generate for Fassionola).
I make a La Grenade style nutmeg liqueur that gets good reviews and is a fine exotic for having on hand (and is near impossible to acquire outside of Grenada).
I make true pommegranate grenadine, Sazerac style Falernum, pimento, a strong clove liqueur (not like becherovka, more suited to tropicals) that is key to constructing Sazerac easily, as well as some uncommon exotics for the truly adventurous (and completist or obsessive compulsive) experimental bartender.
Sorrel liqueur
Hibiscus liqueur
Nutmeg liqueur
Cardamom liqueur
Rosemary rum liqueur (a sweetened ninnie basically)
Anyway, yes Kono, we need to put this to bed and get a solid recipe for this stuff. There is no reason to keep hunting for NOS ingredients when a recipe can be had that all of us could use. Especially when we can make a version that tastes and acts the same, but contains no unnatural bullsh*t.
Ahu
_________________
Fraternal Order of Moai
[ This Message was edited by: KuKuAhu 2006-04-02 18:53 ]
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pablus
Tiki Socialite
Joined: Jul 23, 2003
Posts: 2146
From: www.crazedmugs.com
| Posted: 2006-04-02 5:04 pm Permalink
Hibiscus?
What the heck does that taste like?
And why haven't you made Okolehao?
hunh?
hunh?
hunh?
why?
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KuKuAhu
Tiki Socialite
Joined: Dec 23, 2002
Posts: 567
From: Kahiki, Ohio
| Posted: 2006-04-02 6:51 pm Permalink
I do not... uh.. distill spirits at home.. er.. because that.. well, that would be illegal.
Actually I have looked into making okolehao, and the process for growing ti and making the mash would be easy. And while the equipment to distill the result would be easy to acquire, and the raw liquor relatively simple to make, there is a problem.
Aging.
I really don't have the patience to sit on a barrel of oke for a year or two. I mean, maybe I could do it, but... I just don't know. And the unaged stuff would be like white lightning. Not exactly good for cocktails.
Now if we assume that the okolehao used in old recipes is the moonshine-like young stuff, then it is doable. But I'm guessing it isn't.
Hibiscus liqueur is bright blood red and very fruity, almost citrusy. Looks a lot like proper grenadine, and the flavor is reminiscent of rosehip tea. I make mine with hawaiian sugar and organic hibiscus flowers.
Some recipes call for lemon zest or even vanilla beans, but I prefer to keep it purely hibiscus flavored. I use an alcohol steep followed by a spring water steep to extract as much from the flowers as possible. Then I use the water steep in the sugaring process. It makes for a thick syrup if you leave it in concentrate form as the hibiscus seems to have a sort of pectin property. It even "crystalizes" a bit of jelly at the top of the rest bottle. I have used it in place of grenadine in drinks and it really shines.
Ahu
[ This Message was edited by: KuKuAhu 2006-04-02 18:57 ]
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