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Tiki Central Forums Tiki Drinks and Food The ORIGINAL Original Hurricane?
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The ORIGINAL Original Hurricane?
Tiki Centralite

Joined: Jul 24, 2004
Posts: 13
From: Oakland, CA
Posted: 2018-02-26 12:32 pm   Permalink

AceExplorer: I'm totally with you. The flavor is the most important thing (and I too have been disappointed by the muddy or cloudy appearance of some vintage drinks). Honestly, I didn't care what the Hurricane looked like, as long as it tasted good. I've seen quite a few articles and blog posts stating that the original hurricane must have been orange-ish yellow, and somewhere along the line, some bartender must have decided to add a bunch of grenadine or red food coloring. What I began piecing together though is that the original vintage recipe most likely used fassionola, which not only gave it it's distinctive flavor, but also would account for the red color, and the real reason everyone associates the Hurricane with being red. I'm not looking to make a red drink; I could've just dumped in a bunch of food coloring for that. But in using ingredients that are quite possibly very close to the original recipe, I wound up with a red drink. My point is, the Hurricane didn't suddenly spontaneously morph into being red, from what I can tell it originally WAS red, based on the ingredients. (And again, that's all just speculation.)

Also, as I said, one of my primary goals is to create a drink that tastes good. I've been making quite a few Hurricanes lately using my own recipe, but the other night I had run out of fassionola and I was too lazy to mix up some more, so I just went with the Beachbum Berry recipe, and I have to say I far prefer my own recipe with the fassionola. It's got a much more complex flavor and texture. (I'm sure I'm not biased at all!)

Chester Copperpot: Yeah, I have no idea how sweet the Jonathon English's Fassionola is. If it's like a lot of syrups, it could very well be a rich syrup ratio rather than a simple syrup ratio, which would make it a lot sweeter. I'd just use your best discretion. I started out with just an ounce of the fassionola I had mixed up, and it was still a little too tart for my tastes. I kept bumping it up until I arrived at 2 oz. (Although I don't really put in a full 2 oz.; it's somewhere between 1.75 and 2 oz.) Also remember that my passion fruit syrup is half as sweet as normal, based on Doug Winship's recipe. It definitely is a sweet drink though, I'll grant you that. If you try adding the fassionola, let me know how it goes!

mmaurice: Looks like a good recipe! Very similar to another variation I would often make, which I found here:

[ This Message was edited by: thejp2000 2018-02-26 12:34 ]

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