Support the Make And Drink Channel
🛒: makeanddrinkshop.bigcartel.com/
😎 Patreon: / makeanddrink
❤️ Subscribe: / @makeanddrink
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
🛒 Amazon Storefront with all tools, books, glassware and more: www.amazon.com/shop/makeanddrink
📕 Favorite Books 📕
Smuggler’s Cove: amzn.to/3GnnOJB
Beachbum Berry's Sippin' Safari: amzn.to/3O7Jcoh
Beachbum Berry Remixed: amzn.to/3EajqLx
Tropical Standard: amzn.to/432g9Jh
Liquid Intelligence: amzn.to/3TzSKKa
Full Library: amzn.to/3WwwR19
Some links are affiliate links that may lead to a commission paid to the channel
📃 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
8 июл 2024
